One Pot Thai Shrimp and Quinoa

One Pot Thai Shrimp and Quinoa

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!

4 from 53 votes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 4 servings

Equipment

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.

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition