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
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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