Peruvian Quinoa Fried Shrimp

Quick and easy to throw together and a near perfect combination of flavors and textures…one bite and I knew that I would never be satisfied with a run-of-the-mill fried rice again.  This was the first recipe that I attempted from my new cookbook obsession, The Fire of Peru, by Ricardo Karate and Jenn Garbee. (recipe adapted somewhat) Besides its obvious appeal, I chose this recipe to try because it did not require any of the specialty dried pepper pastes for which most of the other recipes call.  Readily available sirancha works nicely here.  Since that time, I’ve ordered all of those dried pepper pastes and have grown to love the complexity that they add to so many dishes. 

A recent trip to Peru introduced me to the wonders of Peruvian cuisine, truly a melting pot of flavors. The Incan culture and the Spanish conquistadors are the major contributors of course, but Chinese, African and other European ingredients and influences are evident as well. We loved the food in Lima and Cuzco and continue to explore the cuisine back here in North Carolina. 

Peruvian Fried Quinoa with Shrimp

Serves 3-4
Dietary Gluten Free
Meal type Main Dish
Region South American
By author Margaret


  • 1 Small carrot (peeled and julienned thinly)
  • 1/3 cup seasoned rice vinegar
  • 1-2 tablespoon sirancha
  • 1/2 cup good quality mayonnaise
  • 2-3 tablespoons vegetable oil
  • 2 teaspoons fresh ginger (finely zested)
  • 2 teaspoons fresh garlic (finely minced)
  • 1lb shrimp (peeled and deveined)
  • 2 cups leftover cooked quinoa (drained on paper towels, if moist)
  • 2 eggs (scrambled and chopped)
  • 2 scallions (finely slivered)
  • 2 tablespoons soy sauce
  • 1/4 cup lower sodium chicken broth
  • 1/4 bunch fresh cilantro (leaves and tender top stems finely chopped)


1. In a small bowl, cover the julienned carrot with the seasoned rice vinegar, cover and refrigerate.
2. In a small bowl, stir together the sirancha and mayonnaise. Cover and set aside.
3. Heat a wok or large salute pan over hight heat until hot. Pour in the oil to lightly coat the bottom of the pan and heat the oil or 2 minutes or so. Toss in the ginger, garlic and shrimp and shake the pan or use tongs to flip and sear the shrimp on all sides until they start to turn pink, about a minute. Add the quinoa, toss again and fry until the grains begin to lightly brown and smell toasty, about 1 minute, stirring often.
4. Toss in the scrambled eggs and about half the scallions, mix well then drizzle the soy sauce along the edges of the wok and cook for a few seconds. Pour the stock around the edges of the wok, then add the cilantro. Toss everything together one more time and add soy sauce to taste.
5. Serve the quinoa with remaining scallions, a few slices of the pickled carrot and a generous spoonful of the sirancha aioli (mayo).








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