Shrimp and Vegetables with Coconut Sauce recipe

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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

Nutrition Info

532 calories
carbohydrate: 67.6 g
cholesterol: 95.1 mg
fat: 22.4 g
fiber: 5.8 g
protein: 19.2 g
saturatedFat: 18.9 g
servingSize: -
sodium: 179.8 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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