What ingredients are needed for a coconut curry shrimp bowl?

You'll need shrimp, coconut milk, curry powder, bell pepper, broccoli, garlic, ginger, and soy sauce. Cooked rice or quinoa is essential for serving.

How do you make coconut curry shrimp from scratch?

Start by sautéing garlic and ginger, then add veggies and shrimp. Stir in coconut milk and curry powder, simmer until the shrimp cook through, and serve over rice.

What can I serve with coconut curry shrimp?

This dish pairs well with rice, quinoa, or a light salad. You can also serve it with crusty bread to soak up the flavorful sauce.

Is coconut curry shrimp healthy?

Yes, it's a healthy option! It includes lean protein from shrimp, healthy fats from coconut milk, and plenty of vitamins from the veggies.

Can I use frozen shrimp for coconut curry?

Absolutely! Just make sure to thaw the shrimp properly before cooking to ensure even cooking and the best texture.

What type of coconut milk is best for curry?

Full-fat coconut milk is ideal for curry, as it provides a rich and creamy texture. Light coconut milk can be used for a lighter option, but the flavor may be less intense.

How long does it take to cook coconut curry shrimp?

Cooking coconut curry shrimp takes around 15-20 minutes. This allows enough time to sauté the veggies and shrimp to perfection.

Delicious Coconut Curry Shrimp Bowl Recipe

Name: Coconut Curry Shrimp Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb shrimp (peeled and deveined); 1 can coconut milk ((13.5 oz)); 2 tablespoons curry powder; 1 tablespoon olive oil; 1 bell pepper (sliced); 1 cup broccoli florets; 2 cloves garlic (minced); 1 tablespoon ginger (minced); 2 tablespoons soy sauce (or tamari for gluten-free); 1 teaspoon lime juice; to taste salt and pepper; Cooked rice or quinoa (for serving)

Ingredients

Scale

1 lb shrimp (peeled and deveined)
1 can coconut milk ((13.5 oz))
2 tablespoons curry powder
1 tablespoon olive oil
1 bell pepper (sliced)
1 cup broccoli florets
2 cloves garlic (minced)
1 tablespoon ginger (minced)
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon lime juice
to taste salt and pepper
Cooked rice or quinoa (for serving)

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Instructions

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
Add the bell pepper and broccoli to the skillet. Cook for another 5 minutes until they start to soften.
Stir in the shrimp, curry powder, soy sauce, and coconut milk. Bring to a gentle simmer.
Let the mixture simmer for about 5-7 minutes, or until the shrimp are pink and cooked through.
Finish with a splash of lime juice and season with salt and pepper to taste. Stir well to combine.
Serve the coconut curry shrimp over cooked rice or quinoa. Enjoy!

Prep Time: 10
Cook Time: 20

Nutrition

Calories: 320
Fat: 20g
Carbohydrates: 14g
Protein: 25g