Thai Curried Shrimp Quinoa Bowl
 
Prep time
Cook time
Total time
 
Author:
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
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/thai-curried-shrimp-quinoa-bowl/