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Servings: 2 servings
Calories: 535kcal
Equipment
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Ingredients
- 1 tablespoon olive or avocado oil
- 1 pound shrimp cleaned and deveined
- 2 carrots peeled and julienne sliced
- 1 red bell pepper cut into strips
- 8 ounces shitake or baby bella mushrooms
- 1 cup Thai coconut curry sauce
- 1 teaspoon red curry paste optional
- 1 tablespoon fresh lime juice
Instructions
- Prepare the ingredients: rinse and devein the shrimp and set it aside. Clean and cut up the vegetables and set them aside. Measure out the sauce, curry paste and squeeze the lime juice.
- Heat the oil in a skillet over medium to high heat. Once the oil is hot, reduce to medium heat, add the carrots, garlic and peppers to cook until they begin to turn soft - about 5 minutes.
- Remove the vegetables from the pan and set them aside.
- Add the shrimp to the pan and cook them until they begin to turn pink which should be only a few minutes.
- Add the vegetables back to the pan with the shrimp.
- Stir in the sauce and curry paste, reduce the heat to medium to low and cook until the sauce is heated through.
- Stir in the lime juice and serve.
Notes
Variations:
- replace the shrimp with 3/4 pound of chicken tenders or strips
- add more vegetables: add a handful or two of broccoli florets or sliced zucchini to the pan when cooking the vegetables.
Nutrition
Calories: 535kcal | Carbohydrates: 14g | Protein: 52g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 586mg | Potassium: 1439mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10684IU | Vitamin C: 18mg | Calcium: 201mg | Iron: 6mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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