Apricot & Bacon Glazed Shrimp with Quinoa
8 oz Shrimp
3 pieces of smoked bacon (chopped)
1 tbsp honey or maple syrup
3 tbsp Apricot Preserves
2 tbsp balsamic vinegar
⅓ to ½ cup chopped green onion
½ tsp minced garlic
dash of sea salt and black pepper
2 tbsp orange juice (fresh)
Quinoa Ingredients below.
½ to ⅔ cup white quinoa
⅔ cup water
½ cup coconut cream (or broth if you prefer)
First, cook your quinoa according to directions. I like to add in a little bit of coconut cream to make it a tad sweet (⅔ cup water and about ⅓ to ½ cup coconut cream)
Once the quinoa is cooking, start your shrimp dish.
Place 3 chopped bacon strips, shrimp, and honey in a skillet. Cook on medium for about 8-10 minutes or until shrimp is cooked and bacon is crispy on edges.
Keep on low or set aside.
In another small pot, add in 3 tbsp apricot preserves, 1-2 tbsp balsamic vinegar, a few spoons of the bacon/honey mixture you cooked the shrimp in, and 2 tbsp orange juice.
Cook on medium for about 5 minutes until it turns into a sauce.
Now combine the sauce, shrimp, and quinoa all together in one pot, mix and add in your garlic, pepper, dash of salt.
Spoon into bowl and garnish with green onion.