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Skinny Thai Shrimp and Quinoa Curry
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Prep Time:
20 minutes
Total Time:
55 minutes
Satisfying quinoa and shrimp dish with only 340 calories and 88% less saturated fat than the original recipe. Nourishing whole grain goodness awaits!
Ingredients:
  • 1 pound fresh or frozen large shrimp
  • 1 cup dry 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 frozen snap peas, thawed, 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
Instructions:
  • If using frozen shrimp, thaw first. Peel and devein the shrimp, then rinse and gently dry them. Set aside. For the quinoa, rinse it under cold water in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to a boil and add the quinoa. Bring back to a boil, then lower the heat, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and let it rest for 5 minutes.
  • Heat olive oil in a large nonstick skillet over medium heat. Sauté onion until tender, about 5 minutes. Add ginger, curry powder, cumin, and cayenne pepper; cook for 1 minute. Add shrimp and peas, ensuring they are well coated with the spices. Cook until shrimp are opaque, about 3 minutes. Stir in orange juice, coconut milk, and salt; heat through.
  • Plate a savory shrimp mixture alongside fluffy quinoa or couscous, and garnish each serving generously with fresh cilantro.

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