Thai Shrimp & Coconut Quinoa Bowl
Coconut-flavored quinoa, fresh veggies, and sautéed Thai-style shrimp come together in this Thai Shrimp and Coconut Quinoa Bowl recipe—a wonderfully easy choice for a weeknight meal.
Servings 4 servings
Calories 457kcal
Ingredients
- 1 cup quinoa
- 1 cup light coconut milk
- 1 cup chicken stock
- 1 tablespoon canola oil
- 1 lb shrimp peeled and deveined
- 1 tablespoon sriracha
- 1 teaspoon fish sauce
- 1 cup edamame
- 1 cup thinly sliced red cabbage
- 1 cup snow peas blanched and drained
- 1/2 cup thinly sliced carrots
- 1/2 cup red onion thinly sliced
- cilantro for garnish
- basil for garnish
For the dressing:
- 1/4 cup light coconut milk
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
Instructions
- Rinse the quinoa under running water in a sieve. Place quinoa, coconut milk and chicken stock in a small sauce pan and bring to boil. Lower heat to a simmer, cover, and cook the quinoa for about 10 minutes. Drain the quinoa and set aside. This step can be done in advance, especially if you prefer a chilled salad style bowl.
- Heat canola oil in a saute pan over medium heat. Add the shrimp and cook, stirring periodically. Season with sriracha and fish sauce. Cook for about 5 minutes, or until the shrimp is pink and opaque in the center. Set aside.
- Make the dressing by stirring together the coconut milk, lime juice and fish sauce in a small bowl.
- To serve, arrange the quinoa, cabbage, snow peas, carrots, red onion and shrimp in the bowls. Top with the shrimp, and drizzle with dressing. Garnish with cilantro and basil.
Nutrition
Calories: 457kcal | Carbohydrates: 43g | Protein: 37g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 288mg | Sodium: 1599mg | Potassium: 758mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3188IU | Vitamin C: 40mg | Calcium: 239mg | Iron: 6mg
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