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Coconut Curry Shrimp And Rice Recipe

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Coconut Curry Shrimp With Cauliflower Rice Paleo Leap
Coconut Curry Shrimp With Cauliflower Rice Paleo Leap from paleoleap.com

Description

This coconut curry shrimp and rice recipe is a flavorful and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The dish is a combination of succulent shrimp, creamy coconut milk, and aromatic spices, served over fluffy rice. The flavors are rich, yet not too spicy, making it a great option for those who prefer milder dishes.

Prep Time

The preparation time for this dish is approximately 20 minutes. This includes the time required to peel and devein the shrimp, chop the vegetables, and measure out the ingredients.

Cook Time

The cook time for this dish is approximately 25 minutes. This includes the time required to cook the rice and the shrimp curry.

Ingredients

The ingredients required to make this coconut curry shrimp and rice recipe are:
  • 1 pound of shrimp, peeled and deveined
  • 1 can of coconut milk
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of curry powder
  • 1 teaspoon of cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of olive oil
  • 1 cup of rice
  • 2 cups of water

Equipment

The equipment required to make this dish is:
  • A large skillet
  • A medium saucepan
  • A wooden spoon
  • A sharp knife
  • A cutting board
  • A measuring cup

Method

To make this coconut curry shrimp and rice recipe, follow these simple steps:
  1. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low and cover. Simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
  3. Add the curry powder, cumin, turmeric, salt, and black pepper to the skillet. Stir to combine and cook for 1-2 minutes, or until fragrant.
  4. Add the shrimp to the skillet and cook for 3-4 minutes, or until pink and cooked through.
  5. Pour the coconut milk into the skillet and stir to combine. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  6. Fluff the rice with a fork and divide onto serving plates.
  7. Spoon the shrimp curry over the rice and serve hot.

Notes

This recipe can be adapted to suit your taste preferences. If you prefer a spicier dish, add more curry powder or red pepper flakes. If you prefer a creamier sauce, add more coconut milk.

Nutrition Info

The nutrition information for this coconut curry shrimp and rice recipe is as follows:
  • Calories: 452
  • Carbohydrates: 47g
  • Protein: 29g
  • Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 214mg
  • Sodium: 800mg
  • Potassium: 586mg
  • Fiber: 3g
  • Sugar: 2g
  • Vitamin A: 155IU
  • Vitamin C: 6mg
  • Calcium: 129mg
  • Iron: 7mg

Recipe Tips

To save time, you can use pre-cooked shrimp instead of raw shrimp. Simply add the cooked shrimp to the skillet with the coconut milk and heat through. To make this dish vegetarian, you can substitute the shrimp with tofu or vegetables such as cauliflower or sweet potato. For a more authentic flavor, you can use fresh herbs such as cilantro or basil to garnish the dish. This coconut curry shrimp and rice recipe is a delicious and healthy meal that can be enjoyed by the whole family. It is easy to make, adaptable to suit your taste preferences, and packed full of flavor. Try it out for your next dinner party or weeknight meal and impress your guests with your culinary skills.

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