< Back to Search

Honey-Ginger Stir-Fry with Shrimp

Honey-Ginger Stir-Fry with Shrimp

A meatless dish for the Lenten season that is sweet, crunchy and full of nutritious-ness. 

Serves: 4 (Serving= 1 1/4 cup)


  • 2 cups water
  • 1 cup quinoa, uncooked
  • 2 teaspoons sesame oil
  • 1 large red bell pepper, cut into medium strips
  • 2 ½ cups (8 ounce bag) of sugar snap peas, coarsely chopped
  • ½ cup green onion, chopped
  • 40 medium raw shrimp, de-veined and tail removed


  • 1 Tablespoon sesame oil
  • 2 teaspoons garlic
  • 2 teaspoons grated ginger root
  • 2 Tablespoons honey
  • 2 teaspoons San-J® gluten free or La Choy reduced sodium soy sauce
  • 2 Tablespoons fresh lime juice
  • Pinch cayenne pepper


  1. Place 2 cups water and 1 cup quinoa in a medium saucepan.  Bring to boil then turn heat down to medium-low and simmer for 10-12 minutes or until water is soaked up.
  2. Turn wok or large skillet onto medium-high heat.  Once hot, carefully coat with 2 teaspoons sesame oil.  Toss in veggies and cook for 5 minutes.  Add shrimp and cook for an additional 3 minutes. 
  3. While veggies and shrimp are cooking, whisk together all ingredients for sauce.  Add to the stir-fry and stir to combine, cooking an additional 1 minute.