This is one of my favorite dishes — its simple to prepare, completely versatile and totally yummy! It even won me 2nd place in a recipe contest I entered last year!
Throw in whatever veggies you have on hand — asparagus, more or less bell peppers, broccoli, shredded carrots or cabbage, whatever. As for the protein you can do any type of seafood or cubed chicken or pork.
For a vegetarian flare, ditch the animal protein and add in a cup of cooked chickpeas instead.
These are the kinds of meals you’ll be able to enjoy in my detox. Check out the details of the Abundantly Delicious Detox — starts October 5th!
- 1 tablespoon coconut or extra virgin olive oil + more for baking dish
- 1-2 cups cooked quinoa or brown rice (optional)
- 2 medium-to-large bell peppers, different colors, sliced into strips
- ½ to 1 bunch of fresh asparagus
- 1 medium shallot, finely chopped
- 2-3 cloves fresh garlic, minced
- 2 tablespoons yellow (mild) or red (spicier) Thai curry paste
- 1 14-oz can of full fat coconut milk
- 1.5 pounds of cleaned & deveined large shrimp
- Juice from 1 lime
- salt & pepper to taste
- cilantro for garnish
- Preheat oven to 400 degrees. Coat 9x13 baking dish with a little coconut oil
- Heat coconut oil in large skillet over medium-high heat. Add shallot and garlic and sauté until fragrant, 1-2 minutes. Add in bell pepper and asparagus until slightly soft, 3-5 minutes. Add curry paste and cook, stirring for 1 minute. Add in coconut milk and lime juice and bring to a boil. Reduce heat and let simmer for 2 minutes to blend flavors.
- Sprinkle shrimp with salt and pepper and add to prepared baking dish. Pour curry sauce over the fish and put into oven.
- Bake until shrimp is pink and opaque about 10-15 minutes.
- Place servicing of quinoa or brown rice (if using) on plate and spoon over top shrimp and curry sauce. Garnish with cilantro and enjoy!