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Ingredients

Directions

  • Thaw shrimp, if frozen. Peel and devein; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all the water is absorbed, remove from heat and let stand for 5 minutes.

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  • In a large nonstick skillet heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.

  • Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

To cook couscous:

  • In a medium saucepan bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.

Nutrition Facts

432 calories; 9 g total fat; 173 mg cholesterol; 360 mg sodium. 41 g carbohydrates; 33 g protein;

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