Coconut Shrimp and Quinoa
This Coconut Shrimp and Quinoa dish is a flavorful fusion of aromatic curry spices, tender shrimp, and crisp snow peas, all served over fluffy quinoa. A hint of coconut adds a tropical touch, while the rich, spiced sauce brings everything together. Quick to prepare in just 20 minutes, this dish is a deliciously light yet satisfying meal packed with protein and vibrant flavors!
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
Pantry
1 cup Quinoa
1 Onion
1 tbs Curry Powder
¼ cup Shredded Coconut
Fridge and Freezer
1 tbs minced Ginger
1 tbs minced Garlic
1 lb peeled cooked frozen Shrimp, thawed
1 bag Snap Peas
3 tbs Coconut Milk
1 tbs Orange Juice
Directions
Wash hands with soap and water. Pour quinoa into a mesh sieve and rinse very well (this removes the bitter taste). Add quinoa to a saucepan with 2 cups water and ½ tsp salt and bring to a boil. Reduce to a simmer, cover, and cook until liquid is absorbed, about 12-15 minutes. Remove from heat and fluff with a fork.
Peel and chop onion. Heat a little oil in a large saucepan over medium-high heat. Add the onion and cook until tender. Add the ginger and garlic and curry spice blend and cook 1 minute longer.
Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Add the coconut milk and orange juice to the shrimp; heat through.
Serve shrimp, vegetables and sauce over quinoa sprinkled with coconut. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.