Name: Shrimp and Vegetable Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.25 cup Full-fat coconut milk; 1 tsp Red curry paste; 1 tsp Avocado oil; 1 cup Cauliflower rice; 0.5 cup Red bell pepper; 0.5 cup Snap peas; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 1 tbsp Lime juice; 1 tbsp Fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Coconut Curry

Simmered succulent shrimp and crisp vegetables in a fragrant, creamy coconut red curry sauce served over light cauliflower rice.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.5g

Fat

18.4g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.25 cup Full-fat coconut milk

1 tsp Red curry paste

1 tsp Avocado oil

1 cup Cauliflower rice

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

1 tbsp Lime juice

1 tbsp Fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the avocado oil in a large skillet or wok over medium-high heat.
2
Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque, then remove them from the pan and set aside.
4
In the same skillet, add the sliced red bell pepper and snap peas, sautéing for 3-4 minutes until tender-crisp.
5
Whisk the red curry paste into the coconut milk and pour the mixture over the vegetables, bringing it to a gentle simmer.
6
Return the shrimp to the pan and toss to coat in the velvety sauce, seasoning with sea salt.
7
Serve the curry immediately over steamed cauliflower rice, garnished with a squeeze of lime juice and fresh cilantro.