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Buttermilk Shrimp with Coconut Quinoa

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Course: Main Course
Cuisine: Australian

Ingredients

Buttermilk Shrimp:
  • 9 ounces quinoa flakes
  • 10 fluid ounce buttermilk
  • 12 green shrimp/prawns large, fresh
  • 5 fluid ounce vegetable oil for frying
  • sea salt
  • black pepper
Coconut Quinoa:
  • 9 ounce white quinoa cooked
  • 6 fluid ounce coconut milk light
  • 1 tablespoon agave syrup
  • 1 teaspoon fish sauce
  • 1 lime zest and juice
  • 1/2 bunch cilantro/coriander leaves
  • 1/2 pomelo or ruby grapefruit, fresh,
  • 2 kaffir lime leaves

Instructions

    Cup of Yum
  1. In a medium-sized pot with a lid, place the cooked quinoa, coconut milk and agave syrup and bring to a simmer.
  2. Simmer for 5 minutes until all the liquid has been absorbed.
  3. Stir with a fork to separate the grains then add the fish sauce, lime zest and juice, and cilantro leaves.
  4. To make the buttermilk shrimp, place the quinoa flakes onto a small plate and the buttermilk into a small bowl.
  5. Pass the shrimp through the buttermilk then coat with the quinoa flakes.
  6. Place in the fridge for 10 minutes before frying.
  7. Heat the oil until hot in a non-stick frying pan then shallow-fry the shrimp for approximately 2 minutes each side, until golden and crisp.
  8. Drain on a piece of paper towel and sprinkle with salt and pepper.
  9. Tear the segments of grapefruit into random pieces and stir through the quinoa.
  10. Sprinkle with some shredded kaffir lime leaves to serve.

Notes