Tropical flavors & permission as a late-night meal make this Coconut Curry Shrimp Rice Bowl recipe irresistible.
It’s a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.
This Coconut Curry Shrimp Rice Bowl recipe is one of his suggestions for a late-night dinner, and can be enjoyed without restriction.
Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.
Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.
Coconut Curry Shrimp Rice BowlCourse: Coconut recipes, Joel Marion Recipes, SeafoodCuisine: Indian
- Coconut Rice
2 c jasmine rice
1½ c water
1 can unsweetened coconut milk
1 tsp sea salt
- Shrimp Curry
1 Tbsp olive oil
1 large onion, finely chopped
2 bell peppers (any color), seeded and chopped
1 Tbsp garlic, minced
8 oz tomato sauce
½ c chicken broth
½ c minced fresh cilantro
1 tsp curry
¼ tsp sea salt
¼ tsp black pepper
2 lbs uncooked large shrimp, peeled and deveined
- To make coconut rice:
- In pot over high heat, combine jasmine rice, water, coconut milk and sea salt; bring to boil. Stir and cover, reducing heat to low. Cook 15 minutes. Remove from heat.
- To make shrimp curry:
- In large skillet over medium-high heat, heat olive oil. Add onion and bell peppers; saute until tender, about 5 minutes. Add garlic and cook 1 minute.
- Stir in tomato sauce, broth, cilantro, curry, salt and pepper. Bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
- Stir in shrimp. Cook 5-7 minutes until shrimp turns pink. Remove from heat and serve over coconut rice.
- We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Recipe courtesy of “Always Eat After 7 PM” via Family Features
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