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5 from 1 vote

Shrimp and Broccoli Curry with Quinoa and Brown Rice

Quick and easy, healthy and delicious. And the kids love it!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 459kcal
Author: Kristin


  • 1 1/2 cups broccoli florets
  • 8.5 ounces microwaveable brown rice and quinoa blend (2 packages)
  • 1 tablespoon olive oil
  • 12 ounces frozen shrimp (raw, deveined, tail-off, no need to thaw)
  • 2 teaspoons curry spice
  • 1/2 teaspoon salt
  • 1 cup coconut milk


  • Lightly steam broccoli florets by placing in a bowl with 2 tablespoons water and microwave loosely covered for approximately 2 minutes on high. Set aside.
  • Cook brown rice and quinoa blend according to package directions. Set aside.
  • Heat the olive oil over medium heat in a large skillet. Add the shrimp and cook for 2-3 minutes.
  • Add the curry spice and salt to the skillet and continue to cook until the shrimp is almost done.
  • Add the rice/quinoa blend, broccoli, and coconut milk to the skillet. Heat while stirring for 3-4 minutes until the mixture is hot and the shrimp is completely cooked.


Nutrition information is approximate. Your results may be different due to different brands/products and measuring differences.


Serving: 1g | Calories: 459kcal | Carbohydrates: 49g | Protein: 24g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 214mg | Sodium: 972mg | Potassium: 461mg | Fiber: 3g | Vitamin A: 605IU | Vitamin C: 34.7mg | Calcium: 173mg | Iron: 5.1mg