Shrimp Curry Quinoa Bowl

Relish this vibrant, healthy and hearty curry bowl that surely hits the spot!

Quinoa bowl with spicy Indian shrimp curry and cool pickled red cabbage and carrots makes for a robust and satisfying meal that comes together easily with these easy recipes
Shrimp Curry Quinoa Bowl.

Do you like curry bowls with bold flavors, textures and temperatures juxtaposed to create a tantalizing meal? Then this is the curry bowl for you! Warm, wholesome red quinoa and the spicy shrimp curry contrast perfectly with the quick pickled, cool and sweetish red cabbage and the carrots.This is a bowl I cannot wait to devour. Luckily it comes together very easily.I cooked the red quinoa in the pressure cooker using 2 parts of water to 1 part of washed red quinoa. While that was cooking, I marinated the shrimp and made the quick pickled red cabbage.

To make the shrimp curry, I followed the shrimp pickle recipe from Aai’s (my mother’s) cookbook, Zanzaneet Non Veg. I have a slightly varied, appetizer version of this pickle in the recipe for Shrimp pickle appetizer.

This curried version of the shrimp pickle is one of my absolute favorite recipes!I like it very spicy but you can reduce the amount of chili powder and pickle masala for a tamer but equally delicious version of the shrimp pickle.

Shrimp Curry Quinoa Bowl

  • Servings: 4
  • Difficulty: easy
  • Print


To marinate the shrimp-

  • 12 large shrimp/prawns, cleaned and deveined
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • Sea salt to taste
  • 1 teaspoon tamarind pulp


  • 1 teaspoon coconut oil
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon asafetida powder
  • 4 teaspoons pickle masala ( or to taste)
  • 1 teaspoon wheat flour mixed well with 1 cup water
  • 2 teaspoons thick tamarind pulp
  • Additional sea salt, if needed


To make the  Shrimp pickle-

  1. Marinate the cleaned and deveined shrimp in a mixture of the turmeric and chili powders, sea salt and the tamarind pulp. Set aside for about 15 minutes.
  2. In a flat bottomed pan, heat the coconut oil over medium heat, add the mustard seeds and the asafetida (hing) powder and when it sizzles, add the marinated shrimp.
  3. Stir fry the shrimp for a minute or so and add the pickle masala and stir to ‘wake up’ the aroma of the masala.
  4. Add the wheat flour and water mixture and let the mixture come to a low boil. Simmer for a couple of minutes until the shrimp is cooked.
  5. Add the tamarind pulp and the additional sea salt, if needed.
  6. Remove from heat. Cover and let the flavors deepen.





17 thoughts on “Shrimp Curry Quinoa Bowl

Add yours

    1. Thanks Suzanne! This shrimp curry is one of my favorites.This is the first time I had it with quinoa instead of rice and loved it.


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