Shrimp with Coconut-Curry Tomato Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Grace Parisi
The slight sweetness of shrimp is beautifully complemented by a spicy, coconut-spiked curry sauce.
Ingredients
- 3 tbsp. peanut or canola oil
- 1 medium onion
- 1 clove garlic
- 1 jalapeño
- 1/2 tbsp. minced fresh ginger
- 1 1/2 tbsp. mild curry powder
- 1 can Italian peeled tomatoes
- 1 can unsweetened coconut milk
- 1 tsp. sugar
- Freshly ground pepper
- 1 1/4 lb. shrimp
- 1/4 c. very coarsely chopped cilantro
Instructions
- In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeño, and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the curry powder and cook until fragrant. Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes.
- In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking. Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes. Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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