Thai Curried Shrimp Quinoa Bowl

We have been painting the exterior of the house over the past week and by “we”, I mean Mr. Wonderful has been doing all the hard stuff and I’ve been painting the front and back doors.

It’s getting dark so early here, we barely have time to get any of it done each night before the moon rises. My photo pictures are suffering as well and while I totally prefer to take natural sunlight photos, I am going to have to get my artificial lighting kit out of the coat closet.  You’ll see how my pictures are suffering in the food photos as you read.

Anyway, our house was formerly a sage green with a red door.

And we wanted to update it a little and have a change of colors.

So far we’ve changed the sage to a lighter cream, which we thought would be a tad darker but we love how bright the porch is now.

Mr. Wonderful still has to paint the eaves and trim an even lighter cream to offset them but I think it’s shaping up quite nicely.

I do miss my red door a little.

Thursday nights at our house get a little more attention for some reason than the rest of the week. For some reason, the earlier part of the week is crazy-busy and since it’s just the two of us now, we dine on leftovers, because at some point I made way too much of something because….

Well I haven’t learned to adjust to the two of us yet I suppose.

Last night’s dinner satisfied my never-ending Thai craving. I tossed some jumbo shrimp with some red curry paste and grilled it in my iron skillet in a little coconut oil.

Then I sliced up kale, cucumbers, Thai basil, green onions and a red pepper from our garden (which amazingly is still producing like a champ!) along with some carrots and cilantro. I tossed some quinoa into the rice cooker with some coconut milk and lime and whipped up a Thai-inspired vinaigrette to drizzle over it all.

The result was a nourishing and delicious bowl of goodness that we took out to the living room to eat while watching a Duck Dynasty marathon.

The two didn’t really go well together- we probably should have been eating squirrel or something, but nonetheless….

We thoroughly enjoyed it!

Thai Curried Shrimp Quinoa Bowl

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Katie of Dishin & Dishes

Recipe type: Main Dish

Serves: 2

Ingredients

FOR THE VINAIGRETTE

• ¼ c. rice wine vinegar
• 2 t. fresh lime juice (about ½ large lime)
• 1 t. fish sauce
• ¼ t. Sriracha sauce
• 2 T. honey
• 1 t. minced fresh ginger
• 1 t. minced garlic
• 1 T. fresh thai basil, chopped
• 1 T. fresh cilantro leaves, chopped
• 1 T. toasted sesame oil
• ⅓ c. olive oil

FOR THE COCONUT-LIME QUINOA

• ½ c. quinoa
• 1 c. coconut milk (I use lite)
• ½ large lime juice and zested (about 2 T.)

FOR THE SHRIMP

• 2 T. olive or coconut oil
• 12 X-large or Jumbo shrimp, peeled, devained with no tails
• 1 T. red curry paste-I use Mae Ploy (halve this if you don't like spicy)

VEGGIES AND HERBS TO CHOP:

• 1 medium cucumber, sliced into large matchsticks
• ½ red bell pepper, sliced into large matchsticks
• 1 large carrot, sliced into large matchsticks
• 2 c. kale, shredded finely
• 2 green onions, chopped
• 1-2 T. chopped Thai basil
• 1-2 T. chopped cilantro
• crushed peanuts or cashews for garnish
• (Other options could include bean sprouts, chopped mushrooms, thinly sliced hot peppers, raw zucchini sticks or whatever else you love)

Instructions

FOR THE VINAIGRETTE

1. Combine all ingredients except olive oil and whisk or shake in mason jar. Add olive oil and shake again or slowly drizzle it into a bowl while whisking furiously.

FOR THE COCONUT LIME QUINOA

1. Rinse quinoa well and then cook according to package directions substituting the coconut milk and lime juice for the water. I use a rice cooker for mine.

VEGGIES

1. Chop all veggies and have on hand for when the shrimp and quinoa are done

FOR THE CURRIED SHRIMP

1. Dry the shrimp on paper towel to remove excess moisture then toss with the curry paste until well mixed. Your hands really work best for this.
2. Add the coconut or olive oil to a heavy bottomed hot skillet over medium-high heat and stir fry 3-4 minutes just until the flesh turns white and pink from opaque. Remove to a plate

TO ASSEMBLE

1. Add half the quinoa to a bowl.
2. Place all other ingredients on top of quinoa around the edges of the bowl to look pretty.
3. Drizzle desired amount of dressing over top
4. Sprinkle with Peanuts, Thai basil and Cilantroa and serve
5. I love to keep the quinoa warm in the winter and chilled in the summer

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