Skinny Thai Shrimp And Quinoa Curry Food

SKINNY THAI SHRIMP AND QUINOA CURRY

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.

RED THAI COCONUT CURRY SHRIMP

Steps:

• In a large nonstick skillet, heat oil on medium-high.
• Add scallion whites and red curry paste and sauté one minute.
• Add shrimp and garlic, season with salt and cook about 2-3 minutes.
• Add coconut milk, fish sauce and mix well.
• Simmer about 2-3 minutes, until shrimp is cooked through.
• Remove from heat, mix in scallion greens and cilantro.
• Serve over rice and enjoy!