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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
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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; 9 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 173 mg cholesterol; 360 mg sodium. 845 mg potassium; 41 g carbohydrates; 6 g fiber; 15 g sugar; 33 g protein; 923 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 1 mcg vitamin b12; 131 mg calcium; 8 mg iron;

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