Quick Coconut Curry Shrimp #Weekly Menu Plan

I just discovered the quickest, tastiest, and pretty darn healthy meal... I had to share it with you. I love Trader Joe products for convenience. This is a recipe that came out of a need to make a quick dinner for my family.

Pretty much all you have to do saute a vegetable, say something that is wilting in your fridge. Add a protein. I used some frozen shrimp I had in the freezer, but beans would make this a terrific vegetarian dinner.

Add a can of pre-made curry sauce, any brand will do, and a can of coconut milk... Voilà you have a tasty curry dish. Serve it on top of brown rice and now your are seriously eating well.

Enjoy,
Diane

Quick Coconut Curry Shrimp

by Diane Balch

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: entree gluten-free shrimp curry Thai

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Ingredients (4 to 6 servings)

• 2 tablespoons of vegetable oil
• 1 onion chopped
• 1 9 ounce bag of baby spinach
• 32 ounces of peeled, de-vein shrimp
• 1 15 ounce jar of curry sauce (I used Trader Joe's Curry Simmer Sauce.)
• 1 13.5 ounce of coconut milk
• salt and pepper to taste
• 2 cups of cooked brown rice, or potatoes, quinoa

Instructions:

1) Cook rice and set aside.

2) In a large skillet saute the onion and then add the shrimp. When the shrimp is starting to look opaque about 1 minute add the spinach. Stir and cook until spinach is wilted.

3) Add curry sauce and coconut milk. Heat through.

Serve over rice, potatoes, or quinoa

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Weekly Menu Plan:

Sunday: Salami Minestrone Soup with Mini-shell Pasta

Meatless Monday: Indonesian Fried Rice with Egg

Tuesday: Proscecco Scallops with Asparagus and Roasted Potatoes

Wednesday: Japanese Chicken Curry with Japanese Brown Rice

Thursday: Pasta with leftover vegetables in a garlic and olive oil sauce

Friday: Chicken Breast Diable with Green Beans and Quinoa

Saturday: Leftovers 

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