Quinoa and Curried Shrimp

By á-2341

Nutrition Facts

* Servings Per Recipe 4 servings
* Calories432,
* Total Fat (g)9,
* Saturated Fat (g)3,
* Monounsaturated Fat (g)2,
* Polyunsaturated Fat (g)2,
* Cholesterol (mg)173,
* Sodium (mg)360,
* Carbohydrate (g)41,
* Total Sugar (g)15,
* Fiber (g)6,
* Protein (g)33,
* Vitamin C (DV%)63,
* Calcium (DV%)13,
* Iron (DV%)44,
* Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound fresh or frozen large shrimp
• 1 cup quinoa or whole wheat couscous*
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 6 ounces fresh pea pods, trimmed and halved
• lengthwise (2 cups)
• 1/4 cup orange juice
• 3 tablespoons unsweetened light coconut milk
• 1/4 teaspoon salt
• 1/2 cup snipped fresh cilantro

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from bhg.com

Preparation

Step 1

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.

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.