Spicy Coconut Shrimp with Quinoa Recipe
Spicy Coconut Shrimp with Quinoa Recipe photo by Taste of Home
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Spicy Coconut Shrimp with Quinoa Recipe

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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
Featured In: 31 Meals in a Bowl
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/4 teaspoon salt
  • 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

Nutritional Facts

1 cup shrimp mixture with 3/4 cup quinoa: 330 calories, 8g fat (3g saturated fat), 138mg cholesterol, 451mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.


  1. In 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.
  2. Meanwhile, 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.
  3. Add 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. Yield: 4 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Spicy Coconut Shrimp with Quinoa in Taste of Home December 2015, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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surge4me2 User ID: 6777083 257242
Reviewed Nov. 24, 2016

"So flavorful! We will increase the spices and coconut milk and orange juice next time for our personal preference. We freeze leftover coconut milk into ice cubes so this made it easy. Will definitely make again! Thank you for sharing."

curlylis85 User ID: 3166950 241638
Reviewed Jan. 13, 2016

"Delicious! The coconut milk and toasted coconut garnish give you the taste of fried coconut shrimp without all of the calories. It also paired really nicely with the quinoa."

triplemom2 User ID: 4326236 239270
Reviewed Dec. 12, 2015

"We made this without the cayenne pepper because we don't like spicy foods. It was delicious!"

Lady Fingers User ID: 2682286 237021
Reviewed Nov. 9, 2015

"I made this recipe on a weeknight. It was easy and delicious -- if you bought the shrimp already peeled, it would be REALLY quick.

I didn't want to open a can of coconut milk to use such a small amount, so I used dairy milk, and got the coconut flavor by cooking it in coconut oil.
I will definitely use this recipe again."

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