Spicy Coconut Shrimp with Quinoa
Total Time
Prep: 20 min. Cook: 20 min.
Makes
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
Spicy Coconut Shrimp with Quinoa Recipe photo by Taste of Home
Reviews
Yum!! Healthy and quick dinner. Loved the snow peas - was hoping it'd be a little creamier - my quinoa took over the show. Terrific flavor though and super simple!
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.
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.
We made this without the cayenne pepper because we don't like spicy foods. It was delicious!
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.