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Ingredients

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Directions

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 9g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 173mg; sodium 360mg; potassium 845mg; carbohydrates 41g; fiber 6g; sugar 15g; protein 33g; vitamin a 923IU; vitamin c 37mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 44mcg; vitamin b12 1mcg; calcium 131mg; iron 8mg.

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