CURRIED SHRIMP WITH MANGO QUINOA
We firmly believe that healthy and filling food, should not be lacking in the flavor department. It is amazing what some fresh herbs and spices can do to your cooking, without adding all the unwanted preservatives that most packaged foods use to bring the flavor. In this dish we are taking some Thai inspiration to create this delicious, nutritious and simple to prepare meal. While this may not be one you think of making out of the blue, trust us. Keeping it fresh in the kitchen is the best way to avoid food ruts and to keep it fun in the kitchen.
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Ingredients
Dipping Sauce
  • 1 1/2Cup yogurtGreek yogurt or sour cream, look for full fat
  • 1tsp gingerdried or grated
  • 3Tbsp cilantrofinely chopped
Instructions
  1. Cook quinoa according to package directions. Combine with mango, jalapeno pepper, 1/2 of the lime juice and half the cilantro. Season to taste with salt and black pepper.
  2. In a large bowl, whisk together red curry paste, olive oil, 1 Tablespoon of the garlic and remaining lime juice. Add shrimp; toss to coat.
  3. Heat a grill to medium high heat. Grill shrimp until just cooked through, about 2 minutes per side until they are pink in color. You can also saute the shrimp in a heated cast iron pan.
  4. Arrange shrimp and quinoa on a platter and serve with the yogurt sauce. Garnish with lime wedges, if desired.
Dipping Sauce
  1. In another side bowl, mix together yogurt, ginger and remaining cilantro and garlic in a small bowl. Season to taste with black pepper

Share this: