Seafood
Spiced coconut quinoa and shrimp
Use up your cooked quinoa with this simple dinner recipe ready in no time! This spiced coconut quinoa and shrimp is solid healthy cold weather recipe!
We love a good leftover makeover for dinner and this spiced coconut quinoa and shrimp recipe is a great one. It’s a tasty, one-pan meal, packed with veggies, protein and cooked quinoa and it makes the solid cold weather recipe, because it’s filling and a bit spicy.
We know! We know it’s a weird combo! Like, did Dr. Evil come up with this recipe? No, no. All us. We guess we're the bad guy. We actually came up with it, because we were looking through our photos from Budapest and started salivating when we saw a photo of the noodle dish we ate there.
We wanted to make it at home, but kinda healthier, and mostly with what we already had in the pantry and the freezer…so this satisfying weirdo was born.
And before you dismiss it, it tastes good! Plus, it’s the solid way to use up cooked quinoa. (she said, hiding the other 300 ingredients up in her sleeve.)
When you make this spiced quinoa and shrimp, you get to:
- use up leftovers,
- add a lot of vegetables,
- eat something healthy,
- don’t make a huge mess that you need to clean,
- like the taste of it.
Don’t know about you, but that’s all our goals when it comes to food. And it’s ready in like 10-15 minutes. Here’s the recipe and we have some step-by-step photos below.
How it comes together
Chop chop chop all the vegetables. As you see, we also had a mushroom thrown in there, but ended up not loving it, so we just fished it out of our meal and abandoned it. Much better without it. We feel as if we've decluttered.
Once you’ve chopped everything, sauté the cooked quinoa with half of the minced garlic, crushed red pepper, curry powder, ginger and cinnamon (with this one we told myself – you never take any risks and did it!!). Stir for a minute. Then add in some salt and pepper, the coconut milk and the shrimp. Cover the pan with a lid and reduce heat to medium-low to simmer for 5 minutes.
Then stir in the rest of the garlic, cabbage, carrot, broccoli and cover with a lid again. Leave at low for 2-3 minutes, so that the vegetables cook a bit, but still have texture and vitamins. Lastly stir in the scallions and fresh dill or cilantro and enjoy.
Serve immediately.
If you have other leftovers, you might enjoy some of our ideas on what to do with them here.
- Yield: 2
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
Ingredients
- 6oz/180g shrimp, peeled and deveined
- 1 cup cooked quinoa (around ⅓ dried)
- 1 cup coconut milk
- 1 1/2 tsp curry powder
- 1 1/2 tsp crushed red pepper / or to taste
- 1/2 tsp cinnamon
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 1 cup cabbage, thinly chopped
- 2 broccoli florets, chopped
- 1 medium-sized carrot, cut in strips
- 2 tbsp scallions, finely chopped
- 2 tbsp fresh dill or cilantro, finely chopped
Method
- Chop all the vegetables.
- Sauté the quinoa with half of the minced garlic, crushed red pepper, curry powder, ginger and cinnamon for a minute.
- Then add in some salt and pepper, the coconut milk and the shrimp. Cover the pan with a lid and reduce heat to medium low to simmer for 5 minutes.
- Then stir in the rest of the garlic, shredded cabbage, carrot, broccoli and cover with a lid again. Leave at low for 2-3 minutes, so that the vegetables cook a bit, but still have texture and vitamins. Lastly stir in the scallions and the fresh dill or cilantro.
- Serve immediately.
