Coconut Shrimp With Quinoa
Coconut Shrimp with Quinoa
updated May 2025 to add additional resources
Quinoa is a power-packed, high-protein seed often prepared as a grain. As mentioned in other posts in the Chat Trap Blog, texture is of high consideration for me. With that said, quinoa (pronounced as "Keen-wa") can make anyone “a non-believer” at first try, due to the gritty texture that may arise. However, this is really based on how it’s prepared and how in-depth it has been cooked.
In addition, quinoa is easily adaptable as it takes on the flavor of surrounding liquids. Once you learn the right cooking technique, quinoa can become a flavorful, hearty meal that you’ll want to keep coming back to.
Why This Recipe Works
This recipe is the perfect way to introduce quinoa to anyone who is unsure about its texture. The rich shrimp, coconut milk, and aromatic spices pair beautifully with the quinoa, balancing out any texture concerns. The bok choy, ginger, and curry powder add layers of flavor that elevate this dish into something truly satisfying.
Here is what you need:
What You’ll Need
For the Quinoa:
1 cup quinoa (rinsed)
2 cups water
1/4 teaspoon salt
For the Shrimp & Sauce:
1 stalk bok choy
1 teaspoon olive oil
1 medium onion, chopped
1/2 tablespoon ginger powder
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 can of peas, drained
3 tablespoons light coconut milk
1 tablespoon orange juice
Directions:
Cook the quinoa: In a large saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat and cover. Simmer for 12-15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
Prepare the shrimp and sauce:
In a large nonstick skillet, heat olive oil over medium heat. Add the chopped onion and bok choy. Cook for 4-6 minutes, or until tender.
Stir in the ginger, curry powder, cumin, salt, and cayenne (optional). Cook for another minute to let the spices bloom.
Remove the onion and bok choy mixture from the skillet and set aside.
Cook the shrimp:
Add the shrimp and snow peas to the skillet. Cook and stir for 3-4 minutes, or until the shrimp turns pink and the peas are crisp-tender.
Return the onion and bok choy mix to the skillet. Stir in the coconut milk and orange juice, then heat through for 1-2 minutes.
Serve: Spoon the cooked quinoa onto plates and top with the shrimp and vegetable mixture. Enjoy a hearty, balanced meal!
Extra Flavor Boost
For an added touch of flavor and texture, sprinkle some coconut strands and fresh cilantro over the dish. It’s a simple way to elevate the flavors and make it feel extra special.
Tips:
Customize: Don’t be afraid to swap out ingredients based on what’s in your kitchen. I adapted this recipe from a 2015 Taste of Home “Spicy” version, but used what I had on hand, and it was still delicious.
Perfect for Beginners: This is a fantastic way to introduce quinoa to your family or friends who might be hesitant because of its texture. The shrimp and rich sauce do a great job of balancing out quinoa’s naturally firmer, nuttier bite.
Final Thoughts
This dish is one of those meals that proves texture doesn’t have to be a dealbreaker when it comes to new foods like quinoa. By pairing it with bold flavors and quality ingredients, quinoa becomes a delicious, fulfilling part of your meal. Give it a try, and I promise, you’ll find yourself coming back for more!
Let’s Keep It Going
If you’re looking for more ways to add nutrient-packed meals like this one into your routine, feel free to:
Download my Mood-Boosting Foods eCookbook for more recipes that support emotional wellness.
Reach out if you're interested in holistic therapy—I work with women entrepreneurs and leaders to create balanced, healthy routines.
I’d love to hear what you think! Have you tried quinoa before, or are you a “non-believer” like I once was? Drop a comment below and let me know how you make quinoa your own!
This recipe was adapted by Taste of Home Recipe 2015 the “Spicy” version is provided in the link.
- Written by Reynelda Jones
Owner of A Solution B
To learn more about A Solution B, LLC click here
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