Step 1

Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.

Step 2

Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.

Step 3

Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.

Step 4

In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.

Step 5

After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.

Step 6

Cut shrimp into bite-sized pieces.

Step 7

To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.

Step 8

To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.

Step 9

Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.