Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
stand:
5 mins
total:
55 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; fat 9g; cholesterol 173mg; saturated fat 3g; carbohydrates 41g; mono fat 2g; poly fat 2g; insoluble fiber 6g; sugars 15g; protein 33g; vitamin a 923.2IU; vitamin c 37.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.5mg; vitamin b6 0.3mg; folate 44.4mcg; vitamin b12 1.3mcg; sodium 360mg; potassium 845mg; calcium 131.3mg; iron 7.9mg.
Advertisement

Reviews

Advertisement