Healthified Thai Shrimp and Quinoa Curry

Healthified Thai Shrimp and Quinoa Curry

Healthified Thai Shrimp and Quinoa Curry
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total prep
340 total calories• 88% less sat fat than the original recipeĀ— see the comparison. This quinoa and shrimp main dish is full of veggies, herbs, flavor and whole grain goodness.


  • 1 pound fresh or frozen large shrimp
  • 1 cup dry quinoa or whole wheat couscous*
  • 3 tablespoons unsweetened light coconut milk
  • 1/4 teaspoon salt
  • 1/2 cup snipped fresh cilantro
  • 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


  • Thaw shrimp, if frozen. Peel and devein shrimp; 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 of the water is absorbed, remove quinoa 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.

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