Weeknight Dinner: Curried Shrimp with Quinoa


Sometimes I forget about shrimp. Love it, but I rarely cook with it at home. This dish takes about 30 minutes to prep and was a much needed healthy dinner for us after a weekend of indulging. (PS- My indulgences included scones, waffle fries, and frozen custard with hot fudge...That was just Saturday.) 
      If you haven't jumped on the quinoa bandwagon and don't know why you should, let me try to sell you on it for a minute. First of all, I pronounced it wrong for probably six months until I heard someone else say it out loud, so I'd like to spare you that embarrassment. It's pronounced "keen-wah", a grain that's been called nature's perfect protein. Unlike other grains, you get all nine necessary amino acid supplements in quinoa, making it very popular for vegetarians or those reducing their meat intake. It tastes a little like couscous but has almost a nutty flavor. It's a lot like rice in that it absorbs whatever flavor or sauce you add to it. I cook mine with broth instead of water to give it a richer flavor. I found this blogger who has some great quinoa recipes and even tips for making it in a rice cooker, something I want to try. 
Correction! It should say "yellow curry powder" not "red".
Cooking Instructions:
1. Add 1 cup of pre-rinsed quinoa and 1 and 1/2 cups of chicken broth to a large pot. Bring to a boil. Reduce heat and simmer on low (covered) for 25 minutes. At the end of 25 minutes, add 1 cup of green peas. Stir, cover, and cook for an additional 5 minutes or until no liquid remains in the pot.
2. While quinoa is cooking, saute 1/2 of a yellow onion, thinly sliced, in grape seed or olive oil.
3. Add chopped carrots, the juice of 1/2 a lime, 1 tablespoon yellow curry powder, 1 teaspoon ground ginger and a splash of broth. Simmer on low 5-7 minutes.
4. Remove veggies from the pan, while leaving any stock that hasn't evaporated. Add a teaspoon of oil and shrimp to the pan. Cook until they are slightly pink and the tails curl up. (Depending on the size, this could be anywhere from 4-6 minutes.)
5. Add the veggies back to the pan ad heat through. You could add red pepper flakes here if you'd like.
6. Fluff quinoa with a fork and serve shrimp on top. A cabbage salad with a vinagarette dressing would be a nice partner for this spicy dish.
I add a little more "kick" to mine with extra red pepper, but Stu goes for the milder version. He likes to joke that my "brown skin" takes the heat better than his white skin does. 

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  1. I've tried red quinoa it was good this looks good, we love shrimp, fudge & custard yum!

  2. Would yellow curry work as well? I am allergic to red curry but not yellow! This looks delicious, and I'd love to try it! aez1985@yahoo.com

  3. YES! I accidentally wrote red curry- I used yellow curry though.

  4. Hi Heather! Loving your blog--so happy you stopped by so I could discover it. This recipe looks amazing and your pictures are fantastic.

  5. This sounds delicious. I absolutely love the way you put together the Shopping List - very clever and cute!

    I also wanted to comment to let you know that I awarded you with a Liebster Blog Award. It's an award that bloggers can give to fellow bloggers to show their appreciation. I'm a newish reader of your blog, but it's already one of my favorites :)

  6. You have some great food posts! Love your guest post for Made By Girl!

  7. Looking for recipes for my husband who was recently diagnosed with diabetes. I think this will fit the bill perfectly! Thanks!

  8. Laurie, my dad is diabetic as well, and he substitutes quinoa for rice often. So glad you stopped by!


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