Throw these Coconut Curry Shrimp and Quinoa Bowls together in less than 30 minutes for a delicious and filling meal!
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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
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.
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.
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 between 4 bowls. Top with even amounts of the shrimp curry. Garnish with toasted coconut and chopped cilantro.
Coconut Curry Shrimp
- 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)
- 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.
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.