Coconut Curry Shrimp
Coconut shrimp is so popular in the summer, but this twist is a lightened up version that includes beans, veggies, rice, and the best coconut curry sauce.
I cannot even begin to tell you guys how much love my heart is filled with after this weekend. Being in the wedding of one of your best friends is something everyone should experience. My friend Nicole has been dreaming of her wedding day since the day I met her, and I loved watching her fairytale come true. Some of my favorite moments for the day were spending time with my friends while getting our hair and makeup done, watching Nicole (and Matt’s!) face as they saw each other for the first time, and seeing Nicole’s brother tear up during their vows. It was so sweet! And of course, the party wasn’t too bad either! Congrats Nicole!
Another thing that fills my heart with love? Food. Which I’m pretty sure you all already know. One thing that I really love, but don’t have often, is coconut shrimp. I think its SO good and I’m a huge coconut fan. But, its not really the healthiest thing out there. I started to think about the coconut curry that I make, but it seems like more of a fall/winter dish due to the hot sweet potatoes in it. Some foods just feel like a certain time of year, right?
So, lets combine these two delicious dishes. I give you, Coconut Curry Shrimp. This dish is light but perfectly satisfying. I guarantee you that anyone who likes the original deep fried coconut shrimp would like this dish. I served it over brown rice, but it would also be delicious over quinoa, basmati, or even zucchini noodles. Give it a try, it won’t let you down.
- 1 pound raw jumbo shrimp, peeled and cleaned
- 1 tbsp olive oil
- 2 tsps chili powder
- Dash of salt and pepper
- 1 cup coconut milk
- 2 tbsps red curry paste
- 1 15-ounce can white beans, drained and rinsed
- 3 cups brown rice
- 2 cups steamed broccoli florets*
- Heat the olive oil in a large skillet, and add the shrimp to the pan.
- Let the shrimp sauté and turn pink for about 5 minutes over medium heat, stirring occasionally.
- Add the chili powder, salt, and pepper to the shrimp. Cook another minute.
- Pour in coconut milk, red curry paste, and white beans to the pan.
- Stir until the curry is well mixed into coconut milk and let the whole thing simmer for 5 more minutes on medium-low heat.
- Serve by added a scoop of rice, some broccoli, and the shrimp and bean mixture to bowls. Top with the extra sauce from the pan.
- *To quickly steam the broccoli, I usually cut the florets off the stem and place them in a bowl. Add a small amount of water to the bottom of the bowl (a tablespoon or two), cover, and microwave for 3-4 minutes.