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 boyfriend, Daryl’s, birthday rolls around he always requests coconut shrimp. I’ll admit, it’s one of my favorite dinners to eat. To cook? Not so much. They are a ton of work to make, I always make a huge mess, and without question will end up getting splattered with hot oil the entire time. 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 Bowl 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! I’m adding this to our regular rotation because dinner time is crazy and hectic. In my world quick, but delicious, meals always win!
I will break down again someday and make my infamous coconut shrimp, and I promise I’ll share the recipe with you guys, but until then, I would highly recommend you give this Coconut Curry Shrimp and Quinoa Bowls recipe a try too! Definitely let me know how it goes!
- 1 Cup quinoa, dry red, white, or combined
- 2 Cups water
- 1 Tablespoon olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 3/4 Cup coconut milk
- 1 Tablespoon orange juice freshly squeezed
- 1/2 teaspoon orange zest
- 1 pound shrimp cooked, tails removed
- 1/4 Cup shredded coconut toasted
- 1/4 Cup cilantro leaves chopped
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.
While the quinoa is cooking, heat the olive oil in a large sauce pan over medium heat. Add the onion powder, ginger, curry powder, cumin, and salt. Cook about a minute, until fragrant. Add the garlic and cook a minute more. Add in the coconut milk, orange juice, orange zest, and shrimp. Cook until the shrimp are heated through.
To serve, divide the quinoa among 4 bowls, topped with the shrimp and coconut sauce. Sprinkle on the toasted coconut and cilantro.