NUTRITION

SERVINGS

INGREDIENTS

24 oz raw shrimp

1.5 cups cooked Sona Masoori rice

0.75 cup low-fat coconut milk

1 tbsp coconut oil

1 medium yellow onion

1 large red bell pepper

3 cups baby spinach

3 cloves garlic

1 tbsp fresh ginger

1.5 tbsp yellow curry powder

0.5 tsp ground turmeric

0.75 tsp sea salt

0.25 tsp black pepper

1.5 tbsp lime juice

0.25 cup fresh cilantro

PREPARATION

• 1

  Prepare the Sona Masoori rice according to package instructions if not already cooked.

• 2

  Heat the coconut oil in a large skillet over medium-high heat.

• 3

  Add the diced yellow onion and sliced red bell pepper, sautéing for 5 minutes until softened.

• 4

  Stir in the minced garlic, grated fresh ginger, curry powder, and turmeric, cooking for 1 minute until highly aromatic.

• 5

  Pour in the low-fat coconut milk and bring the mixture to a gentle simmer.

• 6

  Add the shrimp to the skillet, seasoning with sea salt and black pepper.

• 7

  Cook the shrimp for 3 to 4 minutes, turning once, until they are pink and opaque.

• 8

  Stir in the baby spinach and allow it to wilt into the sauce for about 30 seconds.

• 9

  Remove from heat and stir in the fresh lime juice.

• 10

  Divide the cooked rice into three containers or bowls and top with the shrimp curry.

• 11

  Garnish with fresh chopped cilantro before serving or storing.