Taste of Home
Spicy Coconut Shrimp with Quinoa
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 4 servings.
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
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1 cup quinoa, rinsed
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2 cups water
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1/4 teaspoon salt
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SHRIMP:
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1 teaspoon olive oil
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1 medium onion, chopped
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1 tablespoon minced fresh gingerroot
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1/2 teaspoon curry powder
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 pound uncooked shrimp (26-30 per pound), peeled and deveined
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2 cups fresh snow peas (about 7 ounces), trimmed
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3 tablespoons light coconut milk
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1 tablespoon orange juice
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1/4 cup sweetened shredded coconut, toasted
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1/4 cup minced fresh cilantro
Directions
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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.
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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.
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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.
Nutrition 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.
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