Spicy Coconut Shrimp with Quinoa Recipe | Samsung Food App
Help yourself to a plate full—generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. —Keri Whitney, Castro Valley, California
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Grater
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 2 cups fresh snow peas (about 7 ounces), trimmed
- 3 tablespoons light coconut milk
- 1 tablespoon orange juice
- 1/4 cup sweetened shredded coconut, toasted
- 1/4 cup minced fresh cilantro
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