Skinny Thai Shrimp and Quinoa Curry

 

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
• 
  

• Steps

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.