COCONUT CURRY SHRIMP


COOKING TIME 30 mins	SERVES 6	CHEF'S PHOTO

This coconut curry with shrimp is a kid friendly, weeknight dinner that the whole family will surely love.


COOKING TIME 30 mins	SERVES 6	RECIPE BY SNEAKY MOMMIES

This coconut curry with shrimp is a kid friendly, weeknight dinner that the whole family will surely love. Recipe by home cook, food blogger, and recipe developer Nat of Sneaky Mommies.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Shrimp is among the top 5 seafood species eaten in the world. They owe their great popularity not only to their taste but also to their versatility.
Wild Shrimp and prawns are fished all over the world, in the Atlantic, Pacific, Arctic, and Indian Oceans.

DID YOU KNOW?

Shrimp is among the top 5 seafood species eaten in the world. They owe their great popularity not only to their taste but also to their versatility.

Wild Shrimp and prawns are fished all over the world, in the Atlantic, Pacific, Arctic, and Indian Oceans.

A prawn’s size can vary considerably depending on the species, from just an inch or so, up to 30cm.

The risk of overfishing with shrimp is relatively low, but growing demand is causing pressure on some stocks, so it's important to buy from only certified sustainable fisheries.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

2 bags (225g) MSC certified Olivia Atlantic Cold Water Shrimp from Costco
1 T (15ml) coconut oil (vegetable or a neutral oil)
1 small onion, finely chopped
3 garlic cloves, finely minced
1 inch ginger, peeled, finely minced
1 large bell pepper, sliced
1 T (15ml) curry powder
1 t (5ml) cumin
2 cans (400ml) full fat coconut milk
1 can (796ml) diced tomatoes
1 medium zucchini, sliced into ribbons
2 cups broccoli, finely chopped
1/2 c (65g) frozen peas
Salt + pepper, to taste
Garnish: cilantro, lime, basil
Serve with: rice, naan

Nutrition Information
6 servings per recipe; 1 cup per serving

Calories: 250 kcal
Total Fat (g): 15 g
Cholesterol: 60 mg
Sodium: 450 mg
Total Carbs: 20 g
Fibers: 5 g
Sugars: 10 g
Protein: 15 g

Let's cook!

STEP 1

In a large sauté pan on medium-high heat add coconut oil. Once melted and hot add onion and sauté for 2-3 min until soft and slightly translucent.

STEP 2

Add garlic, ginger, and the bell pepper and cook for 1-2 min, stirring as necessary. Season with curry and cumin and stir until fragrant.

STEP 3

Add coconut milk, diced tomatoes, zucchini, broccoli and season with salt and pepper. Stir and bring to a simmer and cook for 3-4 min.

STEP 4

Turn down heat to medium-low, add Olivia shrimp and frozen peas and stir again. Cook for 8-10 minutes until vegetables are tender and shrimp are bright pink and cooked through.