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Skinny Thai Shrimp and Quinoa Curry

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Skinny Thai Shrimp and Quinoa Curry
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4
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340 total calories• 88% less sat fat than the original recipe. This quinoa may have shrimp, but it's not shrimpy. Get ready to fill up on this whole grain goodness.

Ingredients

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

Directions

  • 1 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.
  • 2 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.
  • 3 Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
0%
(
Saturated Fat
1g
0%
,
Trans Fat
0g
)
Cholesterol
170mg
0%
Sodium
330mg
0%
Total Carbohydrate
39g
0%
(
Dietary Fiber
5g
0%
,
Sugars
4g
)
Protein
31g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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