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- 1 pound fresh or frozen large shrimp
- 1 cup quinoa or whole wheat couscous*
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 6 ounces fresh pea pods, trimmed and halved lengthwise (2 cups)
- 1/4 cup orange juice
- 3 tablespoons unsweetened light coconut milk
- 1/4 teaspoon salt
- 1/2 cup snipped fresh cilantro
1. Thaw shrimp, if frozen. Peel and devein; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all the water is absorbed, remove from heat and let stand for 5 minutes.
2. In a large nonstick skillet heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.
3. Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.
To cook couscous::4. In a medium saucepan bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.
- Servings Per Recipe 4,
- cal. (kcal) 432,
- Fat, total (g) 9,
- chol. (mg) 173,
- sat. fat (g) 3,
- carb. (g) 41,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 6,
- sugar (g) 15,
- pro. (g) 33,
- vit. A (IU) 923,
- vit. C (mg) 37,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 360,
- Potassium (mg) 845,
- calcium (mg) 131,
- iron (mg) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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