Shrimp and Vegetables with Coconut Sauce

This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 532 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 1 pinch salt and ground black pepper to taste
• 1 cup broccoli florets
• ½ red bell pepper, chopped
• 1 lime, cut into wedges
• ½ onion, sliced
• 1 tablespoon crushed garlic
• ½ green bell pepper, chopped
• ½ lime, juiced
• ½ teaspoon chile paste
• 25 each uncooked medium shrimp, peeled and deveined
• 1 small jalapeno, chopped, or to taste
• ½ cup sugar snap peas, or to taste
• 3 medium mushrooms, chopped
• 4 cups steamed white rice
• 1 mango, chopped, or more to taste

Recipe Instructions

Step 1

Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.

Step 2

Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.