Crispy Quinoa Cups with Coconut Shrimp and Lime
Temps
55 min
Difficulté
difficile
Ingrédients
13
Budget
~15-20 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
450 kcal
par portion
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Etapes
- 1
Cook the quinoa with water and coconut milk (150 ml) according to package directions, then let cool slightly.
20 min
- 2
Shape the cooked quinoa into 2 cups in oven-safe molds. Bake at 180°C for 12 minutes until crispy.
12 min
- 3
Meanwhile, finely mince the onion and ginger.
5 min
- 4
Squeeze the limes for juice and zest one lime.
3 min
- 5
Heat the sesame oil in a skillet over high heat. Sauté the onion and ginger for 2 minutes.
2 min
- 6
Add the shrimp and cook for 4 minutes until pink.
4 min
- 7
Pour in the remaining coconut milk (50 ml), soy sauce, honey, and lime juice. Simmer for 3 minutes.
3 min
- 8
Season with salt and pepper.
1 min
- 9
Remove the quinoa cups from the oven and fill with the shrimp mixture.
2 min
- 10
Garnish with lime zest and fresh cilantro before serving.
1 min
