Sometimes you’re crying for something different, but not feeling like doing a lot for it or wasting your cheat meal pass… If that’s your case, here we bring to you this amazing recipe, best part is that coconut garnish gives you the taste of fried coconut shrimp without all of the calories. Thank you, @tasteofhome, for such a delicious recipe! Save it up, folks! You’re going to do this recipe over and over again. Share it to your loved ones, too, because they won’t get tired of this either.
INGREDIENTS
- 1 cup Quinta Quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
shrimp:
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 2 cups fresh snow peas (about 7 ounces), trimmed
- 3 tablespoons light coconut milk
- 1 tablespoon orange juice
- 1/4 cup sweetened shredded coconut, toasted
- 1/4 cup minced fresh cilantro
PREPARATION
- In a large saucepan, combine 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 snow peas are crisp-tender.
- Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
Loading...
