Coconut Curry Shrimp Light…
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If you have followed 2 Bees in a Pod for a bit of time, we think you know that we share a recipe with y’all each Wednesday. We share our favorites – all recipes that we truly make and love…cocktails, dips, appetizers, entrees you name it, we make it and share it.
Most of our dinner recipes are dishes packed with tons of flavor. During the week we don’t have a lot of time to cook supper after working all day. The last thing we want to do when we get home is spend a lot of time in the kitchen. We like our entree recipes to be quick and easy.
Today we bring you a Thai inspired dish that definitely has layers of wonderful spices, a tad bit of heat and creamy coconut. It is definitely delicious and super healthy!
The best part – this dish takes literally 10 minutes to make!
Some of the ingredients you will need:
- Cooking spray
- 2 tsp olive oil
- 1 TBS curry powder, mild or hot, to taste
- 1/2 tsp salt
- 1 small tomato, chopped
- 1 jalapeño, thinly sliced, seeds removed (optional)
- 1/4 cup chopped fresh cilantro
- 3 medium uncooked scallions, thinly sliced, separating white and green parts
- 1/2 cup light coconut milk
- 1 pound uncooked shrimp, large, shelled and deveined
- 3 cups cooked brown rice (optional)
Coat a large skillet with cooking spray, add olive oil and set over medium heat. When pan is heated add curry powder and salt. Cook, stirring constantly until curry is fragrant - about 1 minute.
Add white parts of scallions, cilantro and sliced jalapeño. Cook, stirring occasionally, about two minutes more.
Add coconut milk and stir to blend. Add shrimp and stir occasionally and cook until shrimp turn pink - about 4 to 5 minutes.
Sprinkle green parts of scallions and serve.
If you do not like the heat of spicy foods - omit the jalapeño and make sure you use mild curry powder.
Other added ingredients:
It is so important for us to eat delicious food. Eating healthy is not boring – for sure!
If you aren’t into the heat factor you can definitely omit the jalapeño pepper and lessen the amount of curry powder. I think this would also be terrific with added fruit like pineapple. Curries are very versatile – so play around with your ingredients.
Serve with brown rice, sprinkled with scallion greens.
I love the colors of the completed dish – I equate color with healthy 🙂
Give this easy and quick Coconut Curry Shrimp a try. Let us know what alternate ingredients you used! The intense flavor will not disappoint you!
This looks so good ladies! As always I appreciate how easy your recipes are for people like me that can’t cook at all. We love thai food and I will definitely be giving this a try. You had me at coconut! Yum
You won’t be sorry CoCo! This dish really is this easy to make! You can switch out the shrimp with leftover chicken too! We love it!
This looks yummy!! And very easy, love that! (Great job with the photos, they’re beautiful!) Hugs!!
Thanks Angie – we try real hard to improve our photography. And this recipe is delicious!…give a try and let us know how it goes 🙂
Vicki and Jennifer, ooohhh we love shrimp and this dish looks so YUMMY I want to make it. I’ve never used coconut or curry when cooking so this will be fun to try. xo Lisa
Lisa – you won’t be sorry! This truly is our go-to for a quick and easy supper. It is super tasty and versatile…you can add chicken or beef, you can even make it totally veggie!