Curry-Coconut Shrimp

Name: Curry-Coconut Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters cooked brown rice; 1 teaspoon curry powder; 2 Tbsps fish sauce; 1 Tbsp minced fresh cilantro leaves; 1 Tbsp fresh lemon juice; 4 lemon wedges, for serving; 3 Tbsps seeded and finely chopped red bell pepper; 680 grams shrimp, peeled and deveined; 1 teaspoon sugar; 59 milliliters unsweetened coconut milk

Curry-Coconut Shrimp is a gluten free, dairy free, fodmap friendly, and pescatarian main course. This recipe serves 4. One portion of this dish contains around 39g of protein, 7g of fat, and a total of 356 calories. If you have sugar, curry powder, fish sauce, and a few other ingredients on hand, you can make it. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert.

Instructions

Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate.

Ingredients you will need

Coconut Milk

Curry Powder

Bell Pepper

Lemon Juice

Fish Sauce

Cilantro

Sugar

Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.

Ingredients you will need

Shrimp

Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.

Ingredients you will need

Shrimp

Water

Equipment you will use

Oven Mitt

Pot

Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer.

Equipment you will use

Oven Mitt

Serve the shrimp over the brown rice.

Ingredients you will need

Brown Rice

Shrimp

Garnish with the lemon wedges and cilantro sprigs, if using.

Ingredients you will need

Lemon Wedge

Cilantro

Equipment

Oven Mitt

Pot

Ingredients

Servings:

473milliliters

cooked brown rice 1teaspoon

curry powder 2Tbsps

fish sauce 1Tbsp

minced fresh cilantro leaves 1Tbsp

fresh lemon juice 4

lemon wedges, for serving 3Tbsps

seeded and finely chopped red bell pepper 680grams

shrimp, peeled and deveined 1teaspoon

sugar 59milliliters

unsweetened coconut milk

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.