“It has been a bad day at work. You need to let off steam. You yearn to create something beautiful to balance the yin and the yang. You desire light and sweetness. Well, this is a great shrimp dish to cope with the work blues, which have left you drained.”
Whip up this super-delicious, flavour bomb in your kitchen. Once done, take a good look at the vibrant colours nestling on your plate. The plump, glistening pink Vannamei shrimps in a close tango with the quinoa and the broccoli. The warm, soothing orange of the sauce. The fresh green of the coriander. The golden goodness of the toasted coconut. Ah! You can almost feel the positive energy cruising through your veins, bringing back the oomph to your day.
Now close your eyes and take a deep breath of the fragrances wafting your way.
There is the tangy smell of the sea. A whiff of citrus tones. A nutty whisper. An earthy resonance. Yes, created with the most basic of ingredients, the Quinoa & Prawns in Coconut-Orange Sauce is a bit of magic on your plate. It transports you from dreary office confrontations to the bright sunshine of a day on the beach; from the mundane to the sublime; from the ordinary to the extraordinary.
Once you have feasted on the delish aromas and the zesty colours nestling on your plate, fork up a spoonful of the dish and slowly savour it. The Vannamei shrimps are firm and moist (Secret tip: Do not overcook your shrimps. Five minutes in the pan, and the shrimps are at their delicious best).
If you have ever dismissed quinoa as bland, this recipe will change your mind. The seeds blend beautifully with the juices of the shrimps to create a bit of culinary razzmatazz. The broccoli adds crunch to the meal. And the sauce! Well, for once, the words refuse to flow! Suffice to say that this is a sauce that you would want to spoon up again and again.
Now let’s talk a bit about the hero of our story, the Vannamei shrimps. Any recipe with Vannamei shrimps is always a blockbuster hit. The reason is pretty clear. Native to the tropics, the Vannamei shrimps are the hot and sexy element of the seafood world. Add them to any dish and they tend to steal the show. Easily available and affordable, the vannamei shrimp is a swashbuckling globetrotter found in supermarkets, fish stores and local groceries across the world.
The recipe is easy to assemble and cook. It is the perfect dish to make when your mood is low and your energy level has hit rock bottom. From prep to plating will take barely 20 minutes. Another plus is the fact that this is a one-pot dish. Your day, which has been a bummer till now, is NOT going to end with you ploughing your way through a sink full of dirty dishes.
OK, now let’s get started with reviving your day and your mood. Wash the quinoa well. Washing removes the saponin, a bitter tasting coating in the quinoa seed. If you omit this step, the dish may taste bitter. God knows, you really do not need any more bitterness in your life today.
Once the quinoa is all cleaned up, dump it into a pot of water and place it on the gas to boil. While the quinoa is getting ready, chop up onions and ginger. Separate the florets of the broccoli. Splash a dash of olive oil in the pan. Throw in the onions and ginger. Listen to them sizzle. When the flavours are incorporated in the oil and the onions are translucent, add in the punch of spices. Introduce the curry powder, cumin powder and cayenne to the onion-ginger team.
Let’s not forget the quinoa. It should have cooked by now. Strain it well and add a dash of butter to it. The onions and spices should have gelled well together. It is now time for the shrimps to make their grand entrance. Slide them into the pan. Cook the shrimps on each side for around a minute or until they take on a rosy pink hue. As the shrimps release their flavour, enhance the flavour medley in the pan. Bring in the richness of the coconut milk, the citrusy ebullience of the orange juice, the freshness of the broccoli and the light tenderness of the quinoa. Sprinkle salt. Let the flavours mix and mingle until the sauce is of a coating consistency. Stir well so that each shrimp is covered with this delectable flavour. Spoon carefully onto the serving plate. Now for the bold finishing touch. Toss in a couple of teaspoons of golden shredded, toasted coconut and fresh, green coriander.
Voila! The perfectly coated shrimps are ready to be devoured. Pair it with a glass of white wine for the perfect meal. By the time dinner ends, all will be well with your world again.
Recipe Card
- Quinoa 100 gm
- Salt to taste
- Butter 10 gm
- Olive oil 20 ml
- Onion chopped 1 medium sized
- Ginger chopped 01 table spoon
- Curry powder 02 table spoon
- Cumin powder 1/2 table spoon
- Cayenne pepper 1/2 table spoon
- Shrimps 450 gm
- Broccoli florets 100 gm
- Coconut milk 02 table spoon
- Orange juice 02 table spoon
- Shredded coconut 10 gm
- Fresh coriander 10 gm
Instructions
- Cook quinoa in salted water, add butter and keep aside.
- Heat olive oil in a pan.
- Add onion, ginger and saute well till the onions are transparent.
- Add curry powder, cumin powder, and cayenne, and saute for 30 seconds.
- Add the shrimps and cook till the shrimps are pink.
- Turn the shrimps after one minute.
- Add coconut milk, orange juice, broccoli, cooked quinoa and coriander.
- Cook until the sauce thickens and coats the prawns
- Garnish with shredded, toasted coconut and chopped cilantro.
- Prep time: 20 minutes
- Cooking time: 20 minutes
- Serves 4
