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Coconut Curry Shrimp and Quinoa Bowls

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Throw these Coconut Curry Shrimp and Quinoa Bowls together in less than 30 minutes for a delicious and filling meal!

 Coconut Curry Shrimp on a White Plate

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Whenever my fiancé, Daryl’s, birthday rolls around he always requests coconut shrimp.  I’ll admit, it’s one of my favorite dinners to eat, as well.  To cook?  Not so much.  They definitely take some time to make. I always make a mess, and without question, I will end up getting splattered with hot oil the entire time (I’ve since resolved this problem by purchasing a deep fryer).

So, when I saw a recipe in a magazine that was for spicy coconut shrimp with quinoa, I was inspired to create this much quicker and easier Coconut Curry Shrimp and Quinoa Recipe.  Curry, also being another favorite of mine.

I love the sweetness of coconut and didn’t want to take away from that by adding a spice factor (at least this time around).  My hope was to develop a flavor that was familiar, but without all the work, mess, and burns!  While it’s different, of course, it turned out delicious!  The sauce was the perfect combination of warm curry spices and sweet coconut milk.  The shredded toasted coconut on top was the perfect finishing touch!  I could not stop eating the extra!

And here is the most important part…it is simple to make. It looks like something you’d order in a fancy shmancy restaurant, but you just throw it together in no time in your own home (which is probably also a lot less expensive)!  It took me less than 30 minutes from start to finish!  It’s perfect for those busy weeknights. In my world quick, but delicious, meals always win!

 Coconut Curry Shrimp and Quinoa

Prep!

If you’re using frozen, cooked shrimp, you’ll want to defrost them and remove the shells and tails before you begin cooking.

Mince the garlic, dice the shallot, zest and juice the orange.

Have all of your other ingredients out and ready to go.

Create!

Cooked Quinoa in a Pan

Add the quinoa and water to a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, cover, and cook until tender and the germ of the quinoa is visible.

Curry Powder and Oil in a Pan

Meanwhile, heat the olive oil and curry powder in a large skillet over medium heat. Heat, stirring frequently, for about a minute.

Garlic and Shallot Cooking in the Curry Oil

Add the garlic and shallot. Cook, stirring often, for 2-3 minutes until softened.

Coconut Shrimp Curry Cooking in a Pan

Stir in the ginger and cumin. Cook for an additional minute, then add the coconut milk, orange zest and juice, and shrimp. Cook until heated through.

Present!

Overhead of Coconut Curry Shrimp on a White Plate

To serve, divide the quinoa between 4 bowls. Top with even amounts of the shrimp curry. Garnish with toasted coconut and chopped cilantro.

Enjoy!

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Close up of Coconut Curry Shrimp in a white bowl with a lime and cilantro blurred in the background
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Coconut Curry Shrimp

Coconut Curry Shrimp is an easy-to-make sweet and spicy meal filled with juicy shrimp, chunks of sweet bell peppers, and delicious seasonings. You can serve it over rice or noodles, or keep it low carb by serving it over cauliflower rice or zoodles. 
Course Main Dish
Cuisine Gluten Free, Indian, Low Carb, Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 293kcal
Author Lauren Vavala

Ingredients

  • 1.5 pounds raw shrimp (peeled and deveined)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons curry powder
  • 2 cloves garlic (minced)
  • 1 shallot (sliced thin - can use a small onion instead)
  • 2 bell peppers (cut into 1/2-inch strips - red, orange, and/or yellow)
  • 2 tablespoons tomato paste
  • 1 13.66 ounce can coconut milk (full fat)
  • fresh cilantro (optional garnish)

Instructions

  • Season the shrimp with salt and pepper and set aside.
  • Heat the olive oil and curry powder in a large skillet over medium heat. Cook, stirring frequently, for about a minute.
  • Add the garlic and shallot. Cook, stirring often, for 30 seconds to a minute.
  • Toss in the pepper strips and cook until just starting to softened, about 3-4 minutes.
  • Stir in the tomato paste, then add the coconut milk and bring to a boil.
  • Add the shrimp and cook until they turn pink and are no longer translucent, about 2-4 minutes, depending on the size of the shrimp.
  • Serve as is, or over rice or noodles. Garnish with fresh cilantro, if desired.

Notes

Tips and Techniques

  • Use full fat coconut milk for the strongest coconut flavor.
  • Serve this dish over cauliflower rice or zoodles to keep it low carb and keto friendly.
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
 
** Nutritional information is an estimate and may vary. 
 

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 8g | Protein: 26g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 286mg | Sodium: 1129mg | Potassium: 434mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1343IU | Vitamin C: 58mg | Calcium: 196mg | Iron: 6mg

 

Throw these Coconut Curry Shrimp and Quinoa Bowls together in less than 30 minutes for a delicious and filling meal! | gluten free | easy recipe | #dlbrecipes #coconutcurryshrimp #shrimp #quinoabowl #glutenfree
Coconut Curry Shrimp and Quinoa is a quick, easy recipe that's perfect for busy weeknights! It's also naturally gluten free. | #dlbrecipes #coconutcurryshrimp #curry #curryshrimp #coconutshrimp #glutenfree

Comments

  2. Adrianne says

    I am not sure if my comment went through the 1st time, so I just wanted to say YUM and I am having this for dinner tonight!

    Reply

  3. Adrianne says

    Yum Lauren, I want this for dinner tonight!!
    We Aussies call them prawns, so this was a good read for me, cause it sounds so unique! I love the pairing of the shrimp and quinoa and the shots along the way so I know how to make it perfectly. Thanks for sharing!

    Reply

  6. Sarah Newman says

    What is it about the combo of curry, coconut and shrimp?! It’s just so delicious, and your recipe looks really easy yet still flavorful!

    Reply

  12. Jessica Kromer says

    This dish looks delicious, and I’m definitely going to try this in the future. My husband and I love quinoa as an alternative protein rather than chicken. Thanks!

    Reply

  14. andrea says

    OMG, this looks incredible! I love curry and use it as much as I can in weekly cooking. I need to add this to my monthly meal plan.

    Reply

    • ourlittleeverything says

      Thank you! There is actually a way to share on Yummly on the recipe card. I’ll have to look into adding it to my share buttons as well 🙂

      Reply

  18. Leah says

    Looks delicious! Quinoa is so good for you, so I’ve been using it more in recipes! I’ll have to make this with chicken since I’m allergic to shrimp. But I know some friends who love shrimp and I’ll pass this along to them.

    Reply

  21. Lane & Holly @ With Two Spoons says

    This looks delicious! Where did you find this recipe? Were there more like it there? I’m really starting to like bowls of exotic flavors!

    Reply

    • ourlittleeverything says

      This is actually my own recipe on my For Dinner Pinterest board I think there are a few recent bowls I posted and tried that were really good!

      Reply

  23. Debbie says

    This sounds absolutely delicious. I love shrimp. It is one of my favorite foods and so quick cooking. I will be trying this soon!

    Reply

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