Spicy Coconut Shrimp with Quinoa
Help yourself to a plate full—generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. —Keri Whitney, Castro Valley, California
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
- shrimp:
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 2 cups fresh snow peas (about 7 ounces), trimmed
- 3 tablespoons light coconut milk
- 1 tablespoon orange juice
- 1/4 cup sweetened shredded coconut, toasted
- 1/4 cup minced fresh cilantro
Directions
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1In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
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2Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer.
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3Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
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