SKINNY THAI SHRIMP AND QUINOA CURRY

Skinny Thai Shrimp and Quinoa Curry image

340 total calories• 88% less sat fat than the original recipe. This quinoa may have shrimp, but it's not shrimpy. Get ready to fill up on this whole grain goodness.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 13

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:

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.
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.
Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 170 mg, Fat 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g