Quinoa and Curried Shrimp

This spicy curry has just a touch of light coconut milk for flavor. The seafood mixture is served over quinoa, which adds iron and calcium to your diet.

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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
20 mins
Cook:
30 mins
Stand:
5 mins
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Quinoa and Curried Shrimp

Ingredients
1
pound fresh or frozen large shrimp
1
cup quinoa or whole wheat couscous*
1
teaspoon olive oil
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

Directions

  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.
  4. To cook couscous:
  5. 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.

Nutrition Facts

(Quinoa and Curried Shrimp)
    Per serving:
  • 432 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 173 mg chol.,
  • 360 mg sodium,
  • 41 g carb.,
  • 6 g fiber,
  • 15 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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