Coconut Curry Shrimp & Vegetables
Servings: 4 servings
Calories: 346kcal
An easy, 20-minute shortcut curry dish you'll love over rice
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Ingredients
- ⅓ onion
- 1 large bulk carrot
- 5 baby bella mushrooms
- 1 teaspoon fresh ginger
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ pound shrimp deveined and peeled
- sea salt to taste
- 1 ½ teaspoon curry powder
- 2 tablespoons tomato paste
- 1 15 oz can unsweetened coconut milk
- juice of one lime
- fresh mint leaves
- 2 cups cooked rice
Instructions
- Prepare vegetables: Dice onion. Cut carrot into bite-sized pieces then into slices about ⅓-inch thick. Cut mushrooms into slices. Grate ginger. Mince or crush garlic into small pieces.
- Add oil and butter to skillet over medium heat. Once melted, add diced onion and cook until fragrant and translucent (2-3 minutes). Meanwhile salt shrimp and set aside.
- Add minced garlic, grated ginger, and curry powder to heated pan and cook until fragrant (about one minute). Stir in tomato paste and cook another two minutes until darkened slightly.
- Add coconut milk, carrots, and mushrooms to pan with a pinch of sea salt and bring to a simmer (about four minutes).
- Add shrimp to pan, covering with the sauce and cook until cooked through, stirring occasionally (about 5 minutes). Remove from heat.
- Squeeze lime juice over top of curry then stir. Serve over rice and garnish with fresh mint leaves, as desired.
Nutrition
Calories: 346kcal | Carbohydrates: 32g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 116mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2773IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg