Monday, February 29, 2016

(Spicy) Coconut Shrimp with Quinoa

I've yet to meet a shrimp dish I didn't like!  I do loves me shrimp!  This is certainly no exception.  Coconut, orange, ginger, curry, cumin give this dish a lovely taste combination.  The original recipe calls for snow peas, but I used sugar snaps (because I happened to have them on hand), but either will lend a nice crunch.  But the surprise to me was the toasted really added a sweetness to each bite.  I put the (SPICY) in parentheses in case you don't want any heat.

Just add your favorite salad (I used this recipe). 


1 cup quinoa/rinsed
2 cups water
1/4 tsp salt

1 tsp EVOO
1 medium onion, chopped
1 Tbsp minced fresh gingerroot
1/2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne (more or less to taste)
1 lb uncooked shrimp (26/30s suggested), peeled and deveined
2 cups snow or sugar snap peas, trimmed
3 or more Tbsp light coconut milk (I doubled the 3 Tbsp)
1-2 Tbsp freshly squeezed orange juice
1/4 cup flaked sweetened coconut, toasted
1/4 cup minced fresh cilantro

In a saucepan, combine the 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.

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.

Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and peas are crisp-tender.  Stir in coconut milk and orange juice; heat through.

Serve over quinoa; top each serving with coconut and cilantro.

To toast coconut:
Bake in a shallow pan in a 350F oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally (mine took 5 minutes).

Recipe Source: Taste of Home, December 2015, p. 33

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