Coconut Curry Shrimp Rice Bowl Recipe

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 Bowl

Course: Coconut recipes, Joel Marion Recipes, SeafoodCuisine: Indian

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 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

Directions

• 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.

Notes

• 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.

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