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Coconut Curry Shrimp with Carrot Rice.

  • 1 cup
    basmati rice
  • 4 medium
    carrots
  • 1 (13.5 fl oz) can
    coconut milk
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • 1
    lime
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  •  
    cayenne pepper
  •  
    curry powder
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
    1 cup basmati rice
    ½ tsp salt
    16 fl oz (2 cups) water
  • 2
    If using frozen shrimp, place in a bowl and cover with cold water to thaw. Set aside.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 3
    Wash and dry green onions. Trim root ends and chop.
    1 small bunch green onions
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Drain and rinse shrimp under cold water until there are no more ice chunks. Place on paper towels and pat dry. Return to empty bowl. Add lime juice, ½ of the green onions (save the rest for garnishing), and pepper. Toss to coat.
    1 lime
    ⅛ tsp cayenne pepper
  • 6
    Heat a skillet over medium heat.
  • 7
    Peel and mince garlic and ginger. In a small bowl mix together garlic, ginger, curry powder, salt, and water.
    2 cloves garlic
    2 (1 inch) pieces ginger
    2 tbsp curry powder
    ½ tsp salt
    4 tbsp water 
  • 8
    Coat bottom of skillet with oil. Add curry mixture and cook for about 1 minute. Add coconut milk, stir, and cook 2-3 minutes.
    about 2 tbsp virgin coconut oil
    1 (13.5 fl oz) can coconut milk
  • 9
    Add shrimp and cook until opaque, 4-5 minutes.
  • 10
    Wash, trim ends, peel, and coarsely grate carrots. Add to rice and stir to combine.
    4 medium carrots
  • 11
    To serve, place rice and curry on a plate and garnish with remaining green onions. Enjoy!