Name: Coconut Red Curry Shrimp Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 1 tsp Coconut oil; 1.5 tbsp Red curry paste; 0.25 cup Full-fat coconut milk; 0.5 cup Red bell pepper; 0.5 cup Snap peas; 0.5 cup Zucchini; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Coconut Red Curry Shrimp Skillet

Sautéed shrimp and crisp bell peppers simmered in a creamy, fragrant red curry sauce made with rich coconut milk and aromatic spices.

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NUTRITION

Protein

53.2g

Fat

19.7g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 tsp Coconut oil

1.5 tbsp Red curry paste

0.25 cup Full-fat coconut milk

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

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PREPARATION

1
Heat a large skillet over medium-high heat and add the coconut oil.
2
Add the sliced red bell pepper, snap peas, and zucchini to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
3
Stir in the red curry paste, coating the vegetables evenly, and cook for 1 minute until fragrant.
4
Pour in the coconut milk and bring the mixture to a gentle simmer.
5
Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.
6
Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and cooked through.
7
Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.