Coconut-Poached Shrimp Rice Bowls

Succulent shrimp and crisp sugar snap peas simmered gently in fragrant red curry coconut broth, served over steamed jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Easy
• Cost: $11.56/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• one-pot
• quick
• savory
• rich
• spicy

Ingredients

• 1 pound shrimp (peeled and deveined)
• 1 tablespoon coconut oil
• 2 tablespoon red curry paste
• 1 can coconut milk (13.5 oz can)
• 2 cup sugar snap peas (trimmed)
• 1 tablespoon fish sauce
• 1 lime (cut into wedges)
• 1 package ready-to-heat jasmine rice (8.5 oz pouch, heated per package instructions)

Instructions

1. Melt the coconut oil in a medium saucepan over medium heat. Stir in the red curry paste and cook for 1 minute until fragrant.
2. Pour in the canned coconut milk and fish sauce, whisking to dissolve the curry paste. Bring the mixture to a gentle simmer for 3 minutes.
3. Add the trimmed sugar snap peas and shrimp to the simmering broth. Cook for 4 to 5 minutes until the shrimp are pink and opaque (145°F) and the snap peas are bright green and crisp-tender.
4. Heat the ready-to-heat jasmine rice in the microwave for 90 seconds per package instructions, then divide between two wide bowls.
5. Ladle the coconut broth, shrimp, and snap peas over the warm jasmine rice, serving with fresh lime wedges on the side.

Notes

Light coconut milk can be substituted for standard coconut milk if a lower-fat broth is preferred.

Nutrition (per serving)

• Calories: 790
• Protein: 52.2 g
• Carbohydrates: 59.3 g
• Fat: 40.6 g
• Fiber: 2.2 g
• Sodium: 1436 mg
• Saturated Fat: 31.6 g
• Sugar: 5.4 g
• Cholesterol: 320 mg