Shrimp with Red Curry Coconut Rice

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Each week, I make a valiant effort to eat enough vegetables. I fill our grocery cart with fresh fruits and vegetables, herbs, whole grains, and beans. We always have tons of ingredients with very little prepared food after a trip to the grocery store. As we stand in line, I look longingly at the carts filled with the delicious foods that I never buy. I don’t buy them because I know what is in those foods, but still, snacks are yummy.

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In order to have pre made food at our house, I often find a way to have lots of those vegetables ready to eat. That means roasting. I fill two large baking sheets with vegetables and bake at 450 for about 20 minutes until they sizzle and are tender. Then, I coat them in salt and perhaps some herbs or seasonings and store in a big container for use during the week. Roasted vegetables make a quick meal or snack and are much healthier than all those things I ogle in other carts.

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The other thing that I like to do is cook some brown rice in the rice cooker. For Christmas, we got this rice cooker. It is probably the most used appliance right now. I like to flavor my rice. For this recipe, I add coconut milk and red curry to the rice in lieu of some of the water. At the end, I add chopped cilantro, red chili oil, a tiny bit of soy sauce, and some coconut extract to amp up the coconut flavor.

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Then, I pile roasted shrimp, roasted vegetables, chopped cilantro, peanuts, and avocado for the most delicious, healthy meal. It is a great weeknight meal, especially if you have some roasted veggies and shrimp in the fridge.

Red Curry Coconut Rice with Roasted Shrimp and Vegetables

by Jessica

Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Keywords: roast

Ingredients (2-4 servings)

    For the Rice

    • 2 Servings Rice
    • 1/2 can coconut milk
    • 1/4 cup red curry paste
    • 1 teaspoon soy sauce
    • 1 tablespoon chopped cilantro
    • 1/2 teaspoon red chili oil
    • drop coconut extract

    For the Shrimp

    • 1/2 pound raw shrimp
    • 2 teaspoons olive oil
    • pinch salt

    For the Roasted Veggies

    • peppers, sliced
    • onion, sliced
    • mushrooms, sliced
    • carrots, sliced
    • green beans

    For the Bowl

    • Shrimp
    • Rice
    • Veggies
    • pineapple
    • chopped cilantro
    • peanuts
    • avocado, sliced


    For the Rice

    Add rice, coconut milk, and red curry to the rice cooker. Add remaining amount of water for the rice you are cooking (according to cooker directions).

    When cooked, add oil, coconut extract, soy sauce, and cilantro. Stir t combine.

    For the Shrimp

    Coat shrimp in oil and salt. Bake at 450 for 3-6 minutes until pink.

    For the Roasted Vegetables

    Cut vegetables into bite-sized pieces. Coat with oil and place on a baking sheet. Roast at 450 for 20-30 minutes or until they reach desired tenderness. Salt to taste.

    For the Bowl

    Place all ingredients in a bowl with your favorite toppings and amounts.

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    1. Kelly Wells {Adorned Well}’s avatar

      Hi, Jess!

      I wanted to thank you for joining Foodie Friends Friday Linky party this week. I have selected this recipe as my host favorite!

      Your recipe will be featured tomorrow in a “Recipes that Caught our Attention” post on my blog and on Foodie Friends Friday Daily Dish, We will also promote your recipe on Pinterest, Facebook, Twitter and Stumble Upon!

      We have a “host favorite” button that you may put on your blog or on this post if you wish. You can find it at the bottom of this page:

      Congratulations and hope to see you back again next week!

      Kelly Wells {Adorned Well}
      co-host of Foodie Friends Friday Linky Party

    2. jessica’s avatar

      Thank you so much! I am so excited!

    3. Michelle’s avatar

      Red curry is one of my favorite flavors. This looks delicious! Thanks for sharing on Foodie Friends Friday!

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