Made in one pot, this Thai shrimp and quinoa will soon become a family favorite meal. It’s healthy, protein-filled, and so incredibly delicious! And did I mention it’s made in one pot? It’s so easy to make and clean up is a breeze!
When I can find a dinner that is easy, healthy and family-friendly I’m always quick to share because I know I’m not the only one out there needing to check all of those boxes at dinnertime.
What ingredients do you need for Thai shrimp and quinoa?
- Coconut oil
- Fish sauce
- Sesame oil
- Onion
- Bell peppers
- Carrots
- Ginger
- Salt
- Garlic
- Coconut milk
- Chicken stock
- Quinoa
- Shrimp
- Red pepper flakes
- Lime
- Cilantro (optional)
Now I know it *looks* like a lot of ingredients, but I promise it is so easy to make!
Knowing that quinoa is one of the most protein rich foods one can eat, I set out to make a recipe using it, and of course whenever I’m using grains, I’m using Bob’s Red Mill brand (like when I made this 5 ingredient slow cooker salsa chicken and quinoa).
Click here to see the step-by-step web story instructions for this recipe!
How do you make Thai shrimp and quinoa?
A quick combo of prepping the ingredients, combine them and let them cook away! right at the end, nestle the shrimp, add some spices and voila!
- Add coconut oil, fish sauce and sesame oil to a large skillet. Cook on medium-high for 30 seconds. Add onion, bell pepper slices and carrots. Season with ginger and salt. Cook for 4-5 minutes. Add garlic and cook for another 30 seconds. Pour in coconut milk, chicken stock and quinoa. Stir well, cover and cook for 15 minutes.
- After 15 minutes, remove lid and nestle shrimp. Add salt and red pepper flakes. Cover and cook for 5 more minutes.
- Remove from heat. Squeeze lime, sprinkle with cilanrto and enjoy!
Quinoa is one of those grains I simply do not use enough. It has a very very very mild flavor, so it’s great for infusing flavors into. I thought of bold Thai flavors of coconut and various spices.
How long does it take to cook shrimp?
- Shrimp is such a great dish to make for plenty of reasons, but also because it only takes about 5 minutes to cook!
Nick (my husband) loves this dinner. He said he was surprised by how soft and almost creamy the vegetables and quinoa were (you can thank the coconut milk for that)! And, of course, we all love the fact that it’s packed with protein!
This one-pot Thai quinoa and shrimp recipe is great for leftovers (if there are any) because it reheats really well, so meal-prepping is made easy!
Other recipes you might enjoy:
- Shrimp Meatballs with Garlic Aioli Recipe
- 5 Ingredient Healthy Slow Cooker Buffalo Chicken and Quinoa
- The Best Shrimp Cauliflower Fried Rice
This post was sponsored by Bob’s Red Mill when originally published. Thank you to Bob’s Red Mill for sponsoring this post. Be sure to check out BobsRedMill.com for more delicious healthy recipes, coupons and to find stores carrying products near you.
One Pot Thai Shrimp and Quinoa
Ingredients
- 1 Tablespoon coconut oil or cooking oil of choice
- 1 Tablespoon fish sauce
- 1/2 teaspoon sesame oil
- 1/2 onion small, chopped (about 1/2 a cup)
- 2 bell peppers sliced
- 2 carrots large, cut into matchsticks
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 3 cloves of garlic minced
- 1 cup lite coconut milk if using canned, make sure to shake the can well
- 2 cups chicken stock
- [1 1/2 cups uncooked quinoa]
- 1 pound raw jumbo shrimp peeled, deveined and tail off
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 of a lime cut into pieces
- handful of cilantro for garnish chopped (optional)
Instructions
- In a large skillet that has a lid (mine is a 3 quart pan), add coconut oil, fish sauce and sesame oil and cook on medium-high for 30 seconds, then add in the onion, bell pepper slices, and carrots, season with ginger, and salt. Cook for 4-5 minutes, stirring ocassionally until the vegetables are starting to soften. Add in the garlic and cook for 30 seconds, then pour in coconut milk, chicken stock and quinoa. Stir well, cover, and cook for 15 minutes (without removing the lid or stirring).
- After 15 minutes, remove the lid, stir once, then nestle the shrimp on top of the qunioa and vegetable mixture. Sprinkle salt and red pepper flakes and cover and cook for an additional 5 minutes, until the shrimp is cooked through.
- Remove from heat. Squeeze lime wedges on top of the shrimp and sprinkle with cilantro, then serve and enjoy.
Sue says
Making One Pot Thai Shrimp and Quinoa tonight. Don’t have fish sauce. Do I just omit it or can I replace it with soy, hoisin or oyster sauce? Ok to replace chicken broth with vegetable broth?
Thank you,
Sue
Sweetphi says
Hi, hope you loved this dish! You could omit or replace with either of those options for the fish sauce, and yes, you can use broths interchangeably. Thank you!
Bee Ball says
I just made this dish and it is DELICIOUS!! Thanks for the recipe.
Sweetphi says
THANK YOU so much for taking the time to come back and leave your feedback, I truly appreciate it! So glad you enjoyed the recipe!
Heather says
I don’t know what I could have done wrong but I followed the recipe exactly (well except added a little fresh ginger, and I only had full fat coconut milk not light) but my quinoa will just not cook. I keep re-setting the timer for 5 more mins….. It’s been at least 35 mins and there is still a lot of liquid. The quinoa is getting softer and finally started to sprout after 25 mins but still doesn’t seem done…… Flavor is amazing but still a little crunchy…..
Heather says
I don’t know what I could have done wrong but I followed the recipe exactly (well except added a little fresh ginger) but my quinoa will just not cook. I keep re-setting the timer for 5 more mins….. It’s been at least 35 mins and there is still a lot of liquid. The quinoa is getting softer and finally started to sprout after 25 mins but still doesn’t seem done…… Flavor is amazing but still a little crunchy…..
Sweetphi says
I’m not quite sure what went wrong, I’ve made this a bunch of times – as have other readers and I’ve never had it not cook or turn out crunchy. What kind of quinoa did you use? That’s the only thing I can think of…sorry it didn’t turn out!
Rochelle Scott says
Hi There. I’m making this tomorrow, and I’m really excited. It looks and sounds amazing! Would you happen to have the nutrition break-down for this dish? I looked a couple of times, and I didn’t see it. Forgive me if it’s right there, and I’m blind, I haven’t been sleeping well. Thank you so much! I can’t wait to make this! I’m just learning to like quinoa, and this looks like it will speed things right along!
Rochelle Scott says
I did make this tonight, and it was great. My guy and my child both want me to make it again soon. J is not a quinoa lover, and told me, “you pulled it off, this quinoa has really good flavor.” I liked it a lot as well, and will make it again soon. Thanks!
Sweetphi says
Oh my goodness, so happy to hear that, so glad you and your family liked it!
Sweetphi says
Sorry, I don’t have the nutritional breakdown!
Rochelle Scott says
It was delicious anyway! Thanks!
Danielle says
Just made this for dinner earlier tonight. I had to sub a few ingredients for what I had in the pantry, and it still turned out delicious. I also added broccoli. This is a great, quick meal as I am new mom as well, and I’m breastfeeding! I’ll be pinning this to make it again. Thank you!
Sweetphi says
So happy to hear that you loved this dish! Thank you for commenting (and congrats mama! I know how hard it can be, I’m right there with you cheering you on!)
Angel Gauna says
Hey Phi, love this dish and appreciate people like you who make it easier for people like me who love to cook! Boyfriend and I are enjoying this after a long and fulfilling day trip. Thank you!
Sweetphi says
Hi Angel, thank you so much for commenting and letting me know you liked this dish, I truly appreciate your comment and feedback – your kind words made my day, as I’m all about helping making meal time easier 🙂
Blair says
Tried this last night and loved it! My husband even said we should make it a regular! We only had chicken broth, not stock, but it still turned out great. This is a great alternative to all the one pot cheesy pastas out there. We recommend serving with Sriracha 🙂
Sweetphi says
I’m so happy to hear how much you liked this dish, thank you so much for coming and leaving your feedback!!
Jenny Rae Pearson says
This was one of the best quinoa dishes I’ve found yet! Thank you for this new staple in my rotation!!!
Sweetphi says
Oh my goodness, thank you so much for your incredibly nice comment! So happy you liked this recipe and that it’s going into your rotation!!!
Robin Russell says
Question. You said you prepared with coconut milk. I hate the flavor of coconut. Do you have to use it at all?
Sweetphi says
You could use unflavored almond milk instead
Bethany @ athletic avocado says
One pot meals are everything. especially when their complete with protein, carbs and fat like in this dish! This looks so flavorful!
Sweetphi says
Thank you so much Bethany, one pot meals are definitely a lifesaver for me!
Little Cooking Tips says
First of all, this is DELICIOUS! Second, it’s super healthy, and third it’s something very different! Exceptional work dear Phi!!! Can’t wait to give this a try! Thank you!
PS The green “Pin it” button on mouse-over the photo doesn’t seem to be working at the moment:( We wonder if it’s something happening on this computer only.
Sweetphi says
This one pot dish is one of my absolute favorites lately, I think you’d love it!
And thank you for the PS. I don’t have a mouse-over pin button on my site, so perhaps that is something installed on your computer? The image is one that can be clicked, but no mouse over, thanks!
Susanne says
I’m making this tonight but just want to check: The ingredient list says “fish oil” but the recipe says “fish sauce” … I have to imagine the you meant “fish sauce,” right?
Sweetphi says
oh my goodness, so sorry for the mix up, it’s definitely fish sauce!
Mark says
Hi what is fish sauce exactly? I’ve never heard of it nor seen it at a store. Thanks
Sweetphi says
Hi Mark – Fish Sauce is a Thai and Vietnamese sauce used as a flavoring or condiment, prepared from fermented anchovies and salt, it can be found in the Asian section at most major grocery stores, or you can omit it from the recipe.
Marina @ A Dancer's Live-It says
Thai is probably one of my favorite cuisines, and I LOVE shrimp too! Definitely going to make this Phi! 🙂
Sweetphi says
I think you’d absolutely love this dish Marina, it was honestly one of the best things I’ve ever made, and I’ve made it three times in the last three weeks lol!
Jess says
This looks great and I love that it’s one pot! Bobs Red Mill is definitely a favorite!
Sweetphi says
One pot meals are a total mess saver, aren’t they? And I’m so in love with Bob’s Red Mill products too, so glad to hear you are as well!
Shawnna Griffin says
hey girl – this looks amazing! Yummy!
Sweetphi says
Thank you so much, I think you’d love this dish!
Leslie says
This recipe sounds fantastic! Quick question: does one serving really contain over 2400 mg of sodium?
Sweetphi says
Thank you for your question – ha, no, that is definitely a system glitch – we transferred over recipe card plug-ins over the summer and some recipe nutrition information transferred over funny. Sorry about that.