Wednesday, April 13, 2011
Curry Coconut Shrimp Stir Fry
Sometimes a girl has gotta scrape together a healthy meal with what's layin' around.
I was looking for something yummy that would taste "damn good" while helping to keep me looking damn good.
So, I came up with this delish dish. Enjoy!
Curry Coconut Stir Fry
1 package uncooked frozen shrimp (I use Trader Joe's) THAWED
1/4 cup water
1/2 can Trader Joe's Light Coconut Milk
1/2 package baby carrots - chopped
1/2 pound sliced mushrooms
1 cup peapods
1 cup sugar snap peas
1 tbsp coconut oil
4 tbsp Bragg's Liquid Aminos
1 tbsp curry powder
1 tsp red pepper flakes
1 tsp garlic powder
1/4 tsp cumin
1/4 tsp turmeric
In a large stir fry pan or wok, heat coconut oil until it melts. Add onions and cook until they start to turn clear.
Add water, coconut milk, Bragg's and all spices and bring to simmer.
Add rest of veggies and cook for 3 minutes.
Add thawed, rinsed shrimp.
Cover and "steam" for two minutes.
Uncover and stir fry for one - two minutes until shrimp is cooked.
Spoon with sauce into bowl and enjoy! May serve over quinoa or brown rice or just eat alone.