Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories 432
- 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
Quinoa and Curried Shrimp
Cook: 30 minutes
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
Directions
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.






