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Coconut Curry Shrimp and Quinoa Bowls

· Updated on 2/6/19 Gluten Free

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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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Coconut Curry Shrimp on a White Plate
Print

Coconut Curry Shrimp and Quinoa

Shrimp and quinoa topped with a sauce that combines warm, spicy curry with sweet coconut milk!
Course Dinner, Main Dish
Cuisine Gluten Free, Seafood
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 414kcal
Author Lauren

Ingredients

Quinoa

  • 1 Cup quinoa red, white, or combined
  • 2 Cups water

Shrimp

  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon curry powder
  • 2 cloves garlic * minced
  • 1 shallot
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 3/4 Cup coconut milk * canned
  • 1 Tablespoon orange juice * freshly squeezed
  • 1 teaspoon orange zest
  • 1 pound shrimp * cooked, tails removed
  • 1/4 Cup shredded toasted coconut * see recipe notes
  • 1/4 Cup cilantro leaves chopped

Instructions

  • Combine the quinoa and water in a saucepan over high heat and bring to a boil. Reduce heat to low, cover and simmer about 15 minutes until light and fluffy.
  • Meanwhile, heat the olive oil and curry powder in a large skillet over medium heat. Heat, stirring frequently, for about a minute.
  • Add the garlic and shallot. Cook, stirring often, for 2-3 minutes until softened.
  • 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.
  • To serve, divide the quinoa among 4 bowls, topped with the shrimp and coconut sauce. Sprinkle on the toasted coconut and cilantro.

Notes

** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
You can buy coconut flakes already toasted or make your own! To toast coconut, simply spread sweetened shredded coconut on a sheet pan and bake at 350°F for 5-7 minutes, stirring a couple times.  

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 31g | Protein: 30g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 285mg | Sodium: 898mg | Potassium: 461mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1.4% | Vitamin C: 11% | Calcium: 19.8% | Iron: 35.1%

 

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

  3. Adrianne says

    October 11, 2018 at 4:00 pm

    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

  12. Jessica Kromer says

    August 7, 2016 at 1:59 pm

    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

    August 7, 2016 at 12:18 pm

    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

      August 7, 2016 at 9:04 am

      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

    • ourlittleeverything says

      August 7, 2016 at 9:06 am

      That’s how I felt at first, but you can use it in so many ways – kind of similar to rice!

      Reply

  18. Leah says

    August 6, 2016 at 11:10 am

    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

    July 17, 2016 at 8:48 am

    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

      July 17, 2016 at 10:34 am

      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

    July 16, 2016 at 1:46 pm

    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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