Coconut Shrimp Curry

Mealprep: Coconut Shrimp with Veggies

I’m a huge bargain hunter, so when I saw that frozen uncooked shrimp was on sale at my local grocery store I knew I had to do some meal prep with it. Side note: do not buy frozen cooked shrimp, trust me it will be overcooked the second you heat it. I learned to make a coconut milk based curry when I was in India, so I used the basic technique from there to make this curry. It was delicious, the below made me 4 servings, which I packed for work.

INGREDIENTS:

  • 1 lb shrimp
  • 2 small/medium zucchini, cubed
  • 1/2 large white onion, cut in 1/2 inch strips
  • 1 cup coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon mustard seeds
  • 2 cups cooked quinoa
  • Salt & pepper, to taste
  • Coconut oil cooking spray (or use coconut oil and spread with spoon)
  • Hot Sauce (optional topping, I used Sriracha)

COOK:

Turn your burner to medium high heat and spray a pan with with coconut oil. Add zucchini and cook about 6-8 minutes, until your zucchini is almost fully cooked and starts to have some browning. Add onion, mustard seeds, and shrimp & cook until the shrimp and onion are partially translucent, about 4 minutes. Add your coconut milk and curry powder, turn heat to low. Cook, stirring, for about 5 minutes. Add salt and pepper to taste.

You’ll want to test a piece of shrimp and zucchini to make sure both are cooked to your liking. I like both a little rare, but cooking longer won’t hurt the sauce! Just keep in mind if you will be microwaving this that the shrimp will cook slightly more then.

Cook quinoa according to your package instructions (I throw mine in a rice cooker!).

Separate quinoa across 4 tupperware, top with curry. Reheat about 2 minutes (depending on your microwave). If it’s not done in 2 minutes, add 30 seconds and retry. It will taste best if you do not overcook the shrimp!