Soaked in colorful curry goodness — shimpies!

This Shrimp and Vegetable Curry is a flavorful, nutrient-packed dish perfect for dinner. Succulent shrimp are simmered with colorful vegetables like bell peppers, broccoli, and snap peas in a rich coconut milk curry sauce, enhanced with ginger, garlic, and aromatic spices. This curry offers a satisfying balance of protein and fiber, making it both filling and wholesome. Quick to prepare and easily customizable, it pairs beautifully with jasmine rice for a complete meal. The vibrant flavors and creamy texture make it a comforting choice, while the variety of vegetables boosts its health benefits, supporting a balanced and delicious diet.

Ingredients

• 1 lb. (450g) shrimp, peeled and deveined
• 1 tablespoon olive oil or coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, sliced
• 2 tablespoons curry powder (or to taste)
• 1 teaspoon turmeric (optional)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice (optional)
• Fresh cilantro for garnish
• Jasmine rice, cooked (for serving)

Directions

1. Prep Shrimp: Pat shrimp dry and season lightly with salt and pepper.
2. Sauté Aromatics: Heat oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
3. Add Veggies: Add bell pepper, broccoli, snap peas, and carrot. Sauté for 3–4 minutes until slightly tender.
4. Spices: Stir in curry powder and turmeric. Cook for 1 minute to toast spices.
5. Add Liquids: Pour in coconut milk and vegetable broth. Stir well and bring to a gentle simmer.
6. Cook Shrimp: Add shrimp to the pan. Simmer for 3–5 minutes until shrimp are pink and cooked through.
7. Finish: Stir in lime juice (if using). Taste and adjust salt/pepper as needed.
8. Serve: Spoon curry over jasmine rice and garnish with fresh cilantro.

Tips

• You can swap vegetables for your favorites (zucchini, spinach, mushrooms, etc.).
• For extra heat, add a diced chili or a pinch of cayenne.
• Leftovers keep well in the fridge for 2–3 days.

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