In a time crunch come dinner time? The Wheatless Kitchen 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. Serve it over brown rice, quinoa or just enjoy it as is and pack up leftovers for a quick and healthy lunch.
Coconut Curry Shrimp & Green Beans
- 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)
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.
Serves: 6 | Serving Size: 1/6 of recipe (does not include rice)
Per serving: Calories: 286; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 28mg; Total Carbohydrate: 15g; Dietary Fiber: 4g; Sugars 3g; Protein: 33g
Nutrition Bonus: Potassium: 211mg; Vitamin A: 16%; Vitamin C: 23%; Calcium: 4%; Iron: 8%
Candace Bell is the voice behind The Wheatless Kitchen. Her blog is dedicated to creating simple, gluten-free recipes. Her mission is to help those diagnosed with food allergies by promoting a wholesome, gluten-free way of life. You can also find Candace on Twitter, Facebook and Instagram.
Photo courtesy of Candace Bell. Original recipe published on The Wheatless Kitchen.