Coconut Curry Shrimp & Green Beans

Sep 11, 2015 | #Blog, #Homepage, #Nutrition

Want a gluten-free crunch come dinner time? This recipe has you covered with a protein-filled, one-pan meal. Quick-cooking shrimp and vitamin-packed green beans take center stage in this easy weeknight curry.

Ingredients:

2 pounds raw Shrimp
1 pound Green Beans, ends trimmed
1 (14 oz) can Light Coconut Milk
2 Shallots, chopped
3 cloves Garlic, diced
4 teaspoons Curry Powder
1 teaspoon Paprika
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Tapioca Starch (gluten-free if needed; cornstarch or all-purpose flour will also work)
3 cups cooked Brown Rice (optional)

Directions:

Preheat a large skillet on medium-high heat. Add the oil and the green beans to the skillet and sauté for 3-4 minutes, stirring frequently, until the green beans just start to brown and soften slightly. Add the garlic and shallots and cook for another minute.

Turn the heat down to medium, then add the coconut milk, curry powder, paprika, and tapioca starch and whisk until well-combined. Add shrimp, cover and bring to a boil. Once the mixture is boiling, take off the lid and cook for another 5-8 minutes. It is done when the shrimp are opaque and cooked through.

If you enjoyed this post, I would be honored if you share this goodness with some of your friends and family using one of those social media sharing buttons below…

WIN ALL DAY!

COACH JC






 

We respect your email privacy

Powered by AWeber Email Marketing Services

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.