Curry Shrimp in 20 minutes

Curry Shrimp


  • bunch of asparagus
  • 1/2 red pepper
  • 1/2 red onion
  • 1/4 fresh pineapple
  • 1 T fresh ginger
  • 2 cloves garlic
  • 2 T red curry paste
  • 1/2 can lite coconut milk
  • 1 pound shrimp

Toss the garlic and ginger in hot wok with EVOO, stir-fry 2 minutes.  Add veggies and stir-fry to desired tenderness. (I prefer mine on the crunchy side so I do about 3-4 minutes.) Next add the shrimp- I use cooked, tail-off so they just need to be warmed.  Last add the curry paste and coconut milk.   Stir-fry a few minutes to get the flavors mixed.   Serve on top of rice or alone.  The part that takes the longest in this meal is the 20minutes for the  rice to cook.  I try to eat brown rice every once and awhile, but no matter what I do to it, I prefer white and usually jasmine or basmati. I will go on record and say I could go the rest of my life without a grain of brown rice in my belly.

 I think every meal could use a side of sea-salted edamame!

Edamame are edible, green, immature soybeans. They’re one of my favorite foods to recommend eating. My kids are also addicted to these little green things! They’re a good source of complete protein, high in fiber, a source of essential omega 3 fat, and rich in calcium, iron, zinc and B vitamins. Plus, they are delicious.


About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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