Name: Thai Coconut Curry Shrimp
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 tbsp red curry paste; 1 tsp coconut oil; 0.5 cup red bell pepper; 0.5 cup snap peas; 0.25 cup cooked jasmine rice; 1 tsp fish sauce; 0.5 tbsp fresh ginger; 1 clove garlic; 1 tbsp fresh cilantro; 0.5 whole lime

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

YOUR SOLIN GENERATED RECIPE

Thai Coconut Curry Shrimp

Sautéed shrimp simmered in a velvety coconut red curry sauce with crisp bell peppers and snap peas served over fluffy jasmine rice.

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NUTRITION

Protein

52.4g

Fat

20.2g

Carbs

46.6g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.25 cup full-fat coconut milk

1 tbsp red curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup cooked jasmine rice

1 tsp fish sauce

0.5 tbsp fresh ginger

1 clove garlic

1 tbsp fresh cilantro

0.5 whole lime

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PREPARATION

1
Heat coconut oil in a large skillet over medium-high heat.
2
Add the shrimp and sear for 1-2 minutes per side until pink; remove and set aside.
3
In the same pan, sauté the bell peppers, snap peas, ginger, and garlic until fragrant and slightly softened.
4
Stir in the red curry paste and cook for 1 minute to release the aromatics.
5
Pour in the coconut milk and fish sauce, scraping the bottom of the pan to incorporate all the flavors.
6
Simmer the sauce for 3-4 minutes until it thickens slightly.
7
Return the shrimp to the pan and toss to coat in the warm sauce.
8
Squeeze fresh lime juice over the mixture and serve immediately over jasmine rice, garnished with fresh cilantro.