Fell like you are constantly in a time crunch at dinner time? This article has you covered with a protein filled meal that only takes one pan! This healthy and quick cooking Coconut Curry Shrimp & Green Beans take center stage in this easy weeknight meal. You can serve over brown rice, quinoa or simply enjoy it as it is. Also makes great leftovers for lunch the next day. Keep checking back for more quick and healthy meals!
Coconut Curry Shrimp & Green Beans
What To Get:
Two lbs of raw Shrimp
One lb of Green Beans with their ends trimmed
One (14 oz) can of a Light Coconut Milk
Two chopped Shallots
Three diced cloves of Garlic
Four tsp of Curry Powder
One tsp of Paprika
Two Tbsp of Extra Virgin Olive Oil
Two Tbsp of Tapioca Starch
How To Prepare:
First you will need to preheat your large skillet on a medium-high heat. Now add your olive oil and your green beans to your skillet and sauté them for about three to four minutes. Make sure to stir them frequently, until your beans just are starting to brown and soften. Next, add the shallots and your garlic and let cook for another minute.
Now turn your heat down to medium. Add in your paprika, coconut milk, curry powder, and tapioca starch. Whisk everything together until it is well-combined. Add in your shrimp and cover to bring to a boil. Once the mixture boils, take off your lid and let cook for an additional five to eight minutes. It is finished once the shrimp are opaque and cooked through. Serve over your rice or quinoa if desired, and enjoy!
Serving Size: 1/6 of recipe (does not include rice)
Per serving: Calories: 291; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 230mg; Sodium: 243mg; Total Carbohydrate: 14g; Dietary Fiber: 3g; Sugars 2g; Protein: 33g