NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

3 tbsp Dry jasmine rice

2 tbsp Full-fat coconut milk

1 tbsp Red curry paste

1 tsp Avocado oil

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 Fresh cilantro

0.5 whole Lime

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear, then combine in a small pot with 6 tablespoons of water and a pinch of salt; bring to a boil, then cover and simmer on low for 15 minutes.

• 2

  While rice cooks, heat the avocado oil in a large skillet over medium-high heat.

• 3

  Add the shrimp to the skillet and sear for 2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced red bell pepper and snap peas, sautéing for 3 minutes until tender-crisp.

• 5

  Stir in the minced garlic, ginger, and red curry paste, cooking for 1 minute until the aromatics are fragrant.

• 6

  Pour in the full-fat coconut milk and bring to a gentle simmer, stirring to incorporate the curry paste into a smooth sauce.

• 7

  Return the shrimp to the skillet and toss to coat in the warm sauce for 1 minute.

• 8

  Fluff the rice with a fork and serve the shrimp and curry mixture over the rice, finishing with fresh cilantro and a squeeze of lime juice.