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Spicy Coconut Shrimp with Quinoa

Total Time

Prep: 20 min. Cook: 20 min.


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
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  • 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


  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.
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.

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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Average Rating:
  • Megan
    Jan 30, 2019

    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!

  • surge4me2
    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
    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
    Dec 12, 2015

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

  • Lady Fingers
    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.