Healthy Curry Coconut ShrimpRecipe posted in: Lunch/Dinner
Try out some Indian-inspired flavors this week with our Healthy Curry Coconut Shrimp recipe! Healthy carbs, protein and fat are spiced up in a way that will make you want to experience a totally different culture.
Coconut and curry are a match made in heaven. The sweet, creamy taste of coconut milk perfectly complements the zesty kick from curry. This Healthy Curry Coconut Shrimp recipe is livened up with Thai red curry paste and lime, and splashed with lite coconut milk. Healthy has a new name and it’s called, “fun.” Sandwiches, salads and soups are great, but take the opportunity to step outside of the everyday lunch (or dinner) box!
Pro tip: You’ll need one-and-a-half pounds of shrimp for this recipe, if you plan on peeling and deveining the shrimp solo. If you’re on low-carb diet, feel free to substitute the barley or brown rice for cauliflower rice as a healthy substitute. If you’re looking for more low carb swaps to incorporate into your plan, click the link below for some ideas!:
One serving of this Coconut Curry Shrimp contains 386 calories. Looking for more “shrimply” delicious recipes? Try out these other healthy ideas:
- Cauliflower Rice Shrimp Fajita Bowl >
- Avocado Shrimp Burger >
- Keto-Friendly Garlicky Shrimp “Pasta” >
- Shrimp Fajita Skillet >
- Simple Shrimp Scampi >
Phase: Weight Maintenance Phase
- 1 Healthy Fat
- 1 Protein
- 1.5 Good Carbohydrates
- 0.5 Vegetables
- 1 cup quick-cooking barley or brown rice
- 1 can (14-oz.) unsweetened lite coconut milk
- 1 Tbsp. Thai red curry paste
- 1 large red bell pepper, slivered
- 1 small onion, thinly sliced
- 4 tsp. reduced-sodium soy sauce
- 1 1/4lbs. peeled and deveined large shrimp
- 2 Tbsp. fresh lime juice
- 2 Tbsp. slivered fresh basil
- Lime wedges, for serving
- In a medium saucepan, cook the barley according to package directions. Drain any liquid left in the pan. Cover and keep warm.
- Meanwhile, in a medium saucepan, combine 1 cup of the coconut milk and the curry paste. Bring to a simmer over medium heat. Add the bell pepper and onion and cook, stirring often, for 5 minutes to soften the vegetables.
- Stir in the soy sauce and remaining coconut milk. Bring to a simmer and cook for 1 minute to blend flavors.
- Add the shrimp and cook, stirring often, until the shrimp turn pink and are just opaque in the center, about 5 minutes. Remove from the heat and stir in the lime juice.
- Divide the barley among 4 plates, top with the curry and sprinkle with the basil. Serve with lime wedges for squeezing.
- Variation : For Phase 1, serve the shrimp over 1 cup uncooked zucchini (shred it on a box grater) rather than barley. Per serving (with zucchini instead of barley): 286 calories, 10 g fat, 1 g saturated fat, 39 g protein, 30 g carbohydrate, 6 g fiber, 606 mg sodium
- TIP : Look for Thai red curry paste in the Asian section of your supermarket and keep it refrigerated after opening. Different brands vary in spiciness and some can be red hot, so test a little before adding.