Cilantro, Lime and Chili. Those three flavor go together like Peanut Butter and Jelly. That’s why I decided to try them out on some shrimp!
I began by adding some local, organic canola oil from Mighty-Trio Organics to a skillet.
I removed the shrimp, so that it didn’t overcook, and replaced it with corn to get the most out of the spice base.
This meal packed a powerful flavor punch!
Jacquie’s delicious Cilantro Lime Chili Shrimp with Fresh Green Beans and Corn (Inspired by Gina’s Skinny Recipes)
1 pound jumbo tiger shrimp, thawed and pealed.
10 medium green beans
1/2 cup frozen or fresh corn kernels
1 tablespoon cooking oil
2 tablespoons lime juice
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons paprika
salt and pepper to taste
1/2 cup fresh diced cilantro
Begin by sauteing shrimp with cooking oil, lime juice, chili powder, garlic powder and paprika. Set shrimp aside, covered, until everything else is ready.
Once shrimp is removed, add corn to pan and saute until nicely cooked. Meanwhile, steam green beans until tender.
Once veggies are done, replace shrimp and toss with cilantro until mixture is well-coated.
Serve over Jasmine rice (or any other rice you prefer!)
What is better on a disturbingly freezing, frigid, bone trembling cold winter’s evening than a steaming bowl of pipping hot coconut shrimp curry? Probably nothing, at all. Nada. It’s most likely the best thing to warm your cold winter’s soul, at least until the slow slow rise to human livable temperatures begins in about a week or so (I SWEAR, Spring will come at some point! If not soon, it will come eventually. And despite all you nay-sayers, I will will strive to remain positive.. Although I’m increasingly finding it difficult to do myself…)
This shrimp curry recipe is unbelievably easy. In fact, I only used two ingredients for the base: Coconut milk, and Thai kitchen red curry paste.
Just mix the two ingredients together in a saucepan (or wok, in my case), add veggies and shrimp, simmer until all ingredients are delicious and tender, and serve on rice!
I used Jasmine Rice. Hmmm Jasmine rice. I’ve been having quite a love affair with this rice. It’s got such a tasty light flavor. Serve it with your next stir fry. Trust me, you’ll love it!
I used pre-cooked shrimp for this recipe, as it was ironically cheaper than the uncooked shrimp at save-on foods. You can really use whichever protein you like, like chicken, or even tofu.
This recipe will be sure to warm your belly (and taste buds) until spring decides to grace us with its presence once again…
Super delicious (and quick!) Coconut Shrimp Curry (courtesy of Steamy Kitchen)
2 tablespoons red curry paste
12 ounces coconut milk (I used 1 whole can)
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced
1/2 pound uncooked, peeled shrimp (pre-cooked worked just as well!
cooked Jasmine rice, to serve
Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Serve over cooked rice.
*Tip: Make sure to make extras, or within seconds, your bowls will look like this!