Want to spice it up tonight? Here’s a delicious and nutritious ways to do it. For super quick prep, purchase already peeled and deveined shrimp. To tame the spicy heat, add more water or a little coconut milk to the sauce. If you can’t find lime rice, make regular quick-cooking rice and add the juice and zest from one lime. The shrimp, curry and rice can all be made ahead, but stir in the coconut chips just before serving.
2 Tbs. avocado oil or other cooking oil
1 cup thinly sliced white onion (about ½ onion)
¾ pound large shrimp, peeled and deveined (about 16–20 shrimp)
1 (7-ounce) package Saffron Road Thai Red Curry Simmer Sauce
½ cup water
1 package (8.8-ounces) Tasty Bite Thai Lime Rice
⅓ cup Dang Toasted Coconut Chips
Fresh cilantro sprigs, for garnish
¼ cup toasted peanuts
PER SERVING: 356 cal, 16g fat (8g mono, 2g poly, 6g sat), 107mg chol, 945mg sodium, 33g carb (2g fiber, 3g sugars), 15g protein
SOURCE: The recipe and photo from Carsen Snyder is posted by permission of Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.