Curry Shrimp with Spicy Mango Quinoa

by Melissa on August 27, 2011

I have developed a recent fascination with curry. I just love how versatile it is and how many dishes I can make with it.

Growing up I can distinctly remember one curry dish that my dad would cook for us at our family restaurant, it consisted of potatoes and chicken. But now that I don’t eat red meat or poultry anymore, I have been exploring other dishes that I can make with curry.

Shrimp has been a popular ingredient in our household lately, I love being able to easily purchase sustainably and responsibly fished Georgia shrimp at our local Whole Foods.

I rarely make spicy dishes at home, for a variety of reasons:

  • Chopping up jalapenos (still) makes me nervous.
  • Both Paul and I can’t handle spicy foods. Yes, we’re wimps.
  • I enjoy cooking and eating other flavors more.

Nonetheless, I have been trying my hand at cooking with hot peppers.

Curry Shrimp (2 servings)
2 tablespoons curry powder
2 teaspoons vegetable oil
1/4 cup water
2 cloves garlic, minced
juice from half of a lime
14 shrimp, peeled and devined

Let’s Cook!
In a medium mixing bowl, mix together all of the ingredients except for the shrimp. When the mixture is well mixed, add the shrimp and toss to coat.

Heat 2 tablespoons of vegetable oil in a saute pan over medium high heat. Add the shrimp to the saute pan and let cook 2 minutes on one side, flip and cook 1 to 2 minutes on the other side.

Serve and enjoy!

Spicy Mango Quinoa (2 servings)
1 cup water
1/2 cup quinoa
salt and pepper, to taste
juice from 1/2 of a lime
1 jalapeno, seeded and diced
3 thai basil leaves, chiffonade
1 mango, cut into cubes

Let’s Cook!
Boil the water in a medium skillet, then add the quinoa. Turn heat down to medium, cover the skillet and let simmer for about 10-12 minutes or until the quinoa is cooked.

Remove from heat and stir in the jalapeno and basil. Mix in the mango when ready to serve.

Thai Basil Yogurt Dip (2 servings)
6oz. plain Greek yogurt
1 teaspoon ginger, minced
1 clove garlic, minced
2 thai basil leaves, chiffonade

Let’s Cook!
Mix all ingredients together in a small mixing bowl. Serve as a dipping sauce with the curry shrimp.

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Leave a Comment

{ 14 comments… read them below or add one }

Averie @ Love Veggies and Yoga
August 27, 2011 at 10:17 pm

Melissa this looks so good! And you branching out and cooking more spicy foods…that’s fun! Good job!

Been thinking about you this weekend sending you good vibes :)


Melissa Crane
August 28, 2011 at 4:51 pm

Thanks girl! We’re hoping next week brings good news :) Will keep you updated!


August 28, 2011 at 12:09 pm

I am not a huge fan of curry. I eat curried food on rare occasion. But I adore shrimp, and this recipe sounds scrumptious! So does the quinoa dish. Thanks.


Melissa Crane
August 28, 2011 at 4:53 pm

The shrimp in this dish doesn’t have too strong of a curry flavor, and paired with the yogurt dip – is great :)


Tres Delicious
August 28, 2011 at 5:44 pm

Oh great. I love the looks of it, it’s enticing.


Melissa Crane
August 29, 2011 at 2:56 pm

Thanks! :)


August 28, 2011 at 10:38 pm

this dish looks amazing. two of my current obsessions – quinoa and curries :)


Melissa Crane
August 29, 2011 at 2:56 pm

Quinoa and Curries – two fantastic things to be obsessed with! :)


Ira Rodrigues
August 28, 2011 at 11:41 pm

what a unique combinations! i live the recipe and the picture too :) )


Ira Rodrigues
August 28, 2011 at 11:42 pm

oh sorry, i mean , i LOVE the recipe and the photos too:)


Melissa Crane
August 29, 2011 at 2:56 pm

Hehe, thanks Ira!


February 26, 2012 at 4:22 pm

Hi Melissa! I just came across your blog via Pinterest, and the recipe above looks heavenly! How do I subscribe to your blog? (This is probably a pretty dumb question, but I guess I’m still early in my learning curve…) I would love to get updates as you publish!


February 27, 2012 at 8:52 am

Aww, thanks so much Amy! You can subscribe via RSS here: or get email updates by subscribing here:



April 12, 2013 at 12:59 am

I made this tonight and it was a huge hit. I had to make some slight changes—I substituted sweet basil in place of thai basil, which I recently learned isn’t a great substitution, but I had to make do and I added salt, pepper and cayenne pepper to the shrimp after cooking. Thank you for sharing this fantastic recipe. All of the flavors really come together and compliment one another in a way that works deliciously.


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