Coconut Curry Shrimp & Quinoa Skillet with Crispy Chickpeas

Dive into a burst of tropical flavor with this quick coconut curry shrimp skillet. It’s a protein‑rich, one‑pan wonder that serves up wholesome quinoa and crunchy chickpeas in under 35 minutes. A recipe that feels fancy yet works great on a busy weeknight.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450g) raw shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 1 cup water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 cup coconut milk (full‑fat)
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 1/4 cup roasted chickpeas, for topping
• Fresh cilantro, chopped (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes.
2. Stir in minced garlic and ginger, cooking for another 30 seconds until fragrant.
3. Add the red curry paste and turmeric to the pan, mixing until the oil turns a rosy hue, about 1 minute.
4. Pour in the coconut milk and water, bringing the mixture to a gentle simmer.
5. Stir in the rinsed quinoa, cover the skillet, and reduce heat to low. Cook for 12–15 minutes, or until the quinoa is fluffy and liquid absorbed.
6. Season the curry sauce with salt, pepper, and lime juice. Adjust seasoning to taste.
7. While the quinoa cooks, in a separate pan, sauté the shrimp in a little oil until pink and opaque, about 2–3 minutes per side.
8. Gently fold the cooked shrimp into the quinoa curry, allowing the flavors to meld for 1 minute.
9. Transfer the skillet to the table, sprinkle roasted chickpeas and cilantro over the top, and serve hot.

Chef's Note

For a spicy kick, toss in a minced red chile or sprinkle cayenne pepper during the sauté.

Make-Ahead Tips

Cool the skillet thoroughly and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of coconut milk to loosen the sauce.

Substitutions

Replace shrimp with cubed tofu or paneer for a vegetarian option; use brown rice or cauliflower rice in place of quinoa; swap chickpeas for roasted chickpea hummus or simply omit the topping.