20 minute mongolian shrimp bowl

I am excited to share a new vibrant recipe today involving shrimp, a beautiful smokey sauce, sauteed spinach, a heap of fresh veggies, and a sweet pineapple treat. This meal has color, flavor, and it’s delicious.

DSC_0595

I’m even more excited to share this recipe in collaboration with my friend Samira who is the creative genius behind RedefinedWorth.com. We decided to do a collaboration using Asian inspired sauces in  our own unique way. Originally we were going to try to use the same sauce but my local grocers didn’t carry the garlic and green onion sauce she was using because doesn’t it look YUM!

Teriyaki Sauce

I was pretty bummed about it. I improvised and found this Mongolian sauce infused with garlic by P.F. Chang’s.

DSC_0622

And it is GOOD. I mean, “I want a third serving” kind of good. This sauce gets a gold star. It is so good I ended up using it twice in the same day in two different meals. So yeah, it’s a winner.

I still want to try the sauce Samira used because H-E-L-L-O have you seen the salmon she made with it? I plan to recreate that recipe as soon as I get my hands on that sauce and I highly suggest you do the same! After you’re done checking out my recipe, make your way to Redefinedworth.com and look at the delicious food and positive affirmations being created over there. You won’t be disappointed! Samira has a light she’s sharing with the world and I always feel uplifted and positive after viewing her blog or Instagram page. She’s on a spiritually healing journey and I am thankful she is sharing her insight and wisdom as she learns and heals. I’m also pretty stoked she was down to collaborate. I truly believe that you should surround yourself with people who inspire you and Samira inspires me. Visit her blog to get inspired too. If you’re visiting from Redefinedworth.com, welcome! I hope you like what you see and will stay awhile. I share food, yoga videos, and tips to get healthy weekly.

Since I used P.F. Chang’s Mongolian sauce and took some of the stress away from creating my own sauce, I decided I wanted to make this recipe as quick as I could. I used precooked shrimp (I told my husband to get shrimp from the store. He came back with precooked shrimp. I’ve never used it before but it was actually pretty dang good. I was impressed with it and if I’m ever in a time crunch, I would buy it again) to save even more time. I wanted a lunch that took very little time yet looked impressive. I believe this fit the bill.

DSC_0629

To save even more time, you could use pre-cut veggies, canned pineapple, and microwaveable rice. Cooking the rice took the longest with this recipe, so if you use microwaveable rice you could have a complete meal ready in less than 5 minutes!

Now time for the recipe!

DSC_0630

Ingredients: 

Serves 2 

  • One bag precooked shrimp, thawed if frozen
  • 1 cup cut pineapple
  • 2 carrots, shredded
  • 1 cup cooked rice
  • 1 cup shredded purple cabbage
  • 2 tightly packed cups spinach
  • 1/2 cup P.F. Changs Mongolian sauce, + 2 tablespoons
  • 2 lime wedges

Directions: 

Cook rice according to package instructions (I use a rice cooker. Perfect rice in 20 minutes every.single.time.) and while that’s cooking, allow shrimp to marinade in 1/2 cup P.F. Chang’s Mongolian sauce (at least 10 minutes, ideally at least an hour before you want to assemble your bowl). Sautee spinach in remaining 2 tablespoons of the P.F. Chang’s Mongolian sauce for  2-3 minutes on medium heat covered. Remove from heat once wilted. Once rice is cooked, split rice between two bowls and then divide everything on the ingredient list on top of the rice.

DSC_0609

Note: These toppings are suggestive. You can get as creative as you would like and top with an assortment of goodies, such as, lettuce, radish, cucumber, mango, and so on. If you decide to use precooked shrimp like I did, you can quickly warm the shrimp in a pan over the stove for about a minute (any longer could make the shrimp rubbery). If you want to keep this vegetarian you could sub the shrimp for tofu, tempeh, or cooked veggies!

DSC_0613

Let me know if you plan on making this quick and super satisfying meal and how you like it as well as any tweaks you’ll make to it. I think next time I make it, I’ll use tempeh instead of shrimp just to give it a different take.

Now time for Samira’s mouthwatering salmon recipe. Y’all I wish I had this in front of me right NOW because it looks hot fire flames (aka beautiful and delicious)!

 

*Excerpt, recipe and pictures from RedefinedWorth.com with permission*

 

 Teriyaki Sauce

Ingredients

Salmon: 

– Pink Salmon Fillet

– TJ’s Smoked Paprika

– TJ’s 21 seasoning blend

-Minced Onion

-Cracked Black Pepper

-Kikkoman’s Garlic & Green OnionTeriyaki Sauce

Spinach: 

-3 handfuls Spinach (washed)

-Sauteed in Garlic Olive Oil 

Quinoa Rice:

Prepared by the instructions on package

– Boiled in Water & Minced Garlic (10 min)

Cooking Time For Entire Meal: 30 min or less

Instructions:

  1. First things First:Clean your Salmon!
  2. Get your fav. non stick skillet, heat up Olive Oil (Medium Heat); 
  3. Seasoning Salmon to your liking; 
  4. Place Salmon in heated skillet, turn down to Low Heat
  5. Pan Sear on both sides until it is cooked within 

(You can also pan sear it on both sides and place it in the oven to cook the rest of the way) 

  1. As your Salmon cooks, brush a little more Teriyaki sauce on each side for extra flavoring; 
  2. Once done, remove from heat and place to the side while you prepare your sides. 

See, Easy is the way to go yall! This Salmon was flavorful and moist with a little crisp to it that was to LIVEEEEEEEEEEEEEE for!!! I couldn’t stop taste testing it before snapping the pictures lol So if you don’t have this Teriyaki sauce in your cabinet, WHAT ARE YOU WAITING FOR???!!

Salmon

Until next time,

Sonni.Kolasinac

 

Published by

sonnikola

I believe in big hair and and live by the 5 (sometimes 10) second rule when food falls on the ground. I want to create a greener, simpler life for my little family while at the same time sharing everything I eat, yoga poses I try, and ideas about life with my smartphone attached to my hip. I'm sort of a hot mess living by the motto "fake it until you make it."

3 thoughts on “20 minute mongolian shrimp bowl

  1. This looks good. I’ve seen those pf changs sauces when I’m buying soy sauce. I’m going to look and see what’s in it next time and give it a try. Your picture taking skills are perfection! lol *taking notes*

    Like

    1. I was soooo impressed with the sauce! I usually find those store brought sauces to be too salty but this was surprisingly so good! I actually brought more this week haha! And thank you so much- that means so much to me ❤

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s