Coconut Curry Shrimp
This coconut curry shrimp is a great weight loss recipe because it contains multiple different sources of healthy fats and proteins. Although it may seem counterintuitive due to the negative press they have received, eating good fats is critical for weight loss success. The good fats in this recipe are avocado oil, coconut oil, and cashews.Avocados are an excellent fat for our brain. Avocados boast huge amounts of potassium which is a critical element for weight loss, to reduce inflammation, balance our body’s pH, and maintaining our blood pressure and cardiovascular health!Coconut oil is the best oil for high heat cooking. It is an excellent saturated fat for heart health and is a staple in many of the weight loss recipes at san franskinny. It is a Medium Chain Fatty Acid that can be turned into useable energy by your liver, never going to your fat storage first! Coconut oil is also highly anti-inflammatory, improves mental focus, heals gut problems, and accelerates fat burning.
For the Sauce:
3/4 cup raw cashews
3/4 cup hot filtered water
11/4 cups canned full-fat coconut milk (3/4 of a 14-ounce can)
1 piece fresh ginger, peeled and cut into 1⁄4-inch rounds
1 small clove garlic
11/2 to 2 tbsp. curry powder, or more, to taste
Red pepper flakes (optional)
1 tsp. salt
For the Coconut Curry Shrimp:
1 tsp. avocado oil
11/2 pounds medium shrimp, peeled and deveined
1/4 tsp. salt
2 medium carrots, cut into matchsticks or coarsely shredded (about 1 cup)
1⁄2 red bell pepper, cored, seeded and diced
2 cups shredded cabbage
3⁄4 to 1 pound snow peas or snap peas (30 to 40 pods)
21⁄2 cups prepared Coconut Curry Sauce
1⁄2 cup chopped fresh cilantro
Curry powder, to taste
3 cups (packed) spinach, chopped
- Blend all the ingredients for the sauce in a blender on high until smooth.
- Add the oil to a skillet, and cook the shrimp for 3-5 minutes until they just start to turn pink.
- Sprinkle salt on the shrimp
- Add the carrots, cabbage, snow peas, bell pepper, and coconut curry sauce to the pan. Bring to a boil, then turn the heat down to medium-low, and cover and simmer for 5-7 minutes until the sauce is thickened and the vegetables are done.
- Stir in cilantro
- Serve over the spinach.
Calories: 421 • Protein: 30 g • Carbohydrate: 21 g • Dietary Fiber: 4 g • Total Fat: 25 g