Shrimp and Vegetables with Coconut Sauce
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Description
This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.
Ingredients
- 25 each uncooked medium shrimp, peeled and deveined
- ½ onion, sliced
- 1 tablespoon crushed garlic
- 1 small jalapeno, chopped, or to taste
- 1 cup broccoli florets
- ½ cup sugar snap peas, or to taste
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 3 medium mushrooms, chopped
- 1 (14 ounce) can coconut milk
- ½ teaspoon chile paste
- ½ lime, juiced
- 1 pinch salt and ground black pepper to taste
- 4 cups steamed white rice
- 1 mango, chopped, or more to taste
- 1 lime, cut into wedges
Directions
- 1. Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
- 2. Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.
Nutrition Facts
serving: 4 servings
calories: 532 kcal
carbohydrates: 67.6 g
protein: 19.2 g
saturated fat: 18.9 g
cholesterol: 95.1 mg
sodium: 179.8 mg
fiber: 5.8 g
sugar: 11.2 g
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