Warmer Weather Shrimp Quinoa Cups

I’m confused.

Is it really March 7?

That was a legitimate question. I literally had to run my mouse over the time stamp on my computer screen to make sure.

I mean, look, it almost hit 70 degrees today.  There are residual dead leaves blowing around in the windstorm outside.  I really have no idea what season it is, or what I want to do with my life.

Oh, wait, that’s a larger issue.

Regardless, dinner was a conundrum tonight. I’m still in my hibernating make-something-hot-and-spicy phase since it has been cold out, but with this weird warm up, I also wanted something light and maybe even a little tropical.

Well, coconut milk is tropical. Sriracha is hot. Shrimp is light.

And thus, this strange, yet decidedly satisfying recipe was born.

Warmer Weather Shrimp Quinoa Cups
serves 4

1 cup uncooked quinoa
1 can light coconut milk
1/2 t garlic powder
1/4 t red pepper flakes
1/4 cup scallions, chopped, divided
1 egg, beaten
cooking spray
1 lb shrimp
4 cloves garlic, minced
1 T Sriracha, or to taste
1/4 cup cilantro, roughly chopped
1 cup fresh baby spinach
salt+pepper

1. Preheat oven to 375°.
2. Combine quinoa and coconut milk in a saucepot over high heat. Bring to a boil and reduce to medium low heat, cover, and allow to simmer until all liquid has been absorbed.
3. Place cooked quinoa in a bowl and add in the garlic powder, red pepper flakes, 1/2 of the scallions, egg and salt+pepper (to taste). Mix until combined.
4. Spray a muffin tin with cooking spray and spoon in quinoa mixture evenly (you should end up with 12 cups). Press against the sides of the tins to form cups. Bake for 10-15 minutes until lightly browned and set. Allow to cool slightly, run a knife around the edges and carefully remove from tins.
5. In a skillet sprayed with cooking spray, saute garlic over medium-low heat until fragrant.
6. Add shrimp, cilantro, remaining scallions, spinach, Sriracha and salt+pepper (to taste) and saute until spinach is wilted.
7. Fill each quinoa cup with shrimp mixture and serve.

The quinoa itself is worth making this for. It tastes like the beach- you know, minus the sand.

But the garlicky shrimp add a little sumpthin’ sumpthin’ to it.

Plus, they’re light enough that you might be a little more eager to shed some layers.

In fact, I think maybe I’ll put on my bathing suit and sit on the balcony.

Oh wait- it’s still March.

Advertisements

13 thoughts on “Warmer Weather Shrimp Quinoa Cups

  1. I’m loving all your shrimp recipes these days. And now that I have discovered my love for Sriracha I’m on the prowl for new recipes involving my new favorite sauce. Did I really just say “on the prowl”? Yes, yes I did. Sorry. What I meant to say is: I love this. I’m making it ASAP. That’s all. 🙂

  2. I just typed up a comment, and accidentally put my coffee cup on my keyboard and deleted it. That was annoying.
    Anyhow, this looks delicious. I love the quinoa cup idea. They’re so freaking cute, and sound awesome. You come up with the best meal ideas. I love it.

  3. Well, it’s 72 and sunny 364 days a year here in LA. So I don’t really understand the bulk of your post 😉

    yes, I know Im spoiled weather wise.

  4. This looks incredible! We just bought quinoa in bulk – definitely a new obsession that were are excited about. I wish I would’ve started making it sooner!

    Enjoy the gorgeous weather today, too. 🙂

  5. What a cool idea! I love that you can make cups out of quinoa…so clever.

    The weather has been crazy! It was 85 yesterday and now it’s 65. Go figure.

  6. Those quinoa cups are amazing! I don’t eat shrimp, but I’m so excited to experiment with some other toppings for those cute little cups 🙂

Comments are closed.