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!
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.
I feel it’s only fair that I let you guys in on what’s been happening in my kitchen and to my eating habits since I’ve become pregnant. It’s been really tough for me. It’s been tough to get it together enough to cook, and then usually something or other makes me feel not so good, and I end up not wanting to eat what I’ve made, or not even being able to finish more than one or two bites.
Instead of craving everything, it’s been tough to find things I can actually stomach. And even though I’m not vegetarian, I’ve been eating very little meat, so I was getting worried that I wasn’t getting enough protein.
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).
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.
It smelled so good when I was cooking it, I didn’t even want to leave the kitchen, but this dish is super low maintenance to make, so one doesn’t need to babysit it.
All one does to make this dish is prep the ingredients and then combine them and let the cook away. Right before the dish is done, you nestle the shrimp and add some spices on top and then voila, dinner is done!! My husband loved this dinner, he said he was surprised by how soft and almost creamy the vegetables and quinoa were (this dish is made with some coconut milk!)
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!
- 1 Tablespoon coconut oil (or cooking oil of choice)
- 1 Tablespoon fish sauce
- ½ teaspoon sesame oil
- ½ small onion, chopped (about ½ a cup)
- 2 bell peppers, sliced
- 2 large carrots, cut into matchsticks
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 3 garlic cloves, minced
- 1 cup lite coconut milk (if using canned, make sure to shake the can well)
- 2 cups chicken stock
- 1½ cups uncooked quinoa, rinsed and rained
- 1 pound raw jumbo shrimp, peeled, deveined and tail off
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ½ of a lime, cut into pieces
- handful of cilantro for garnish, chopped (optional)
- 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.
Sign up for email updates and get a free eCookbook with our top 25 recipes!