Shrimp and Vegetable Curry Bowl
Adapted Recipe by Taylor Celentano
Ingredients
- 1 bag frozen shrimp
1 jar red curry sauce
5-7 green onions
1 shallot or sweet onion, chopped
7-10 garlic cloves, minced
2 cups cherry tomatoes, halved
1 red bell pepper
2-3 bundles of fresh or frozen asparagus
10-15 fresh basil leaves
Salt and pepper
1/2 tablespoon garlic powder
4 tablespoons olive oil
2 tablespoons butter
1/3 cup chicken broth
2-3 cups Jasmin rice, cooked
Heated naan bread for dipping (optional)
Directions
- Preheat your oven to 400°F. Lay your asparagus out onto your baking sheet, drizzle with olive oil, salt, pepper, and garlic powder, and bake for 22-25 minutes.
- In your sauté pan, heat up two tablespoons of olive oil, toss in your sliced red bell peppers, sprinkle salt/pepper, and cook for 5-7 minutes while stirring occasionally.
- Add in your shallot/onion mix and cook for another 5-10 minutes or until your peppers and onions are soft.
- Add in your minced garlic and sauté for another 2-3 minutes, then add in your halved tomatoes and cook for another 5-7 minutes.
- Add in your curry sauce. Add 1/3 cup of chicken broth to your curry sauce jar, shake well to get all sauce off the sides, and pour into your pan.
- Toss in your fresh basil leaves, mix well, and let sauce simmer (stirring occasionally) on medium-low heat while you prep your shrimp.
- Add your butter to a frying pan, then add your frozen shrimp to the pan and let “boil” in the butter and water that melts into the pan as the shrimp heat up. Let cook for 8-10 minutes.
- Add shrimp (using tongs) directly to your sauce to finish cooking while also soaking up the flavors of the sauce for another 7-10 minutes.
- Turn heat off and sprinkle your green onions on top.
- Cook your rice (I used microwaveable packets).
- Plate your rice, lay a handful of your asparagus on top, and then scoop a healthy serving of your stir-fry on top. Finish with a sprinkle of green onions and a piece of naan, and enjoy!
Information
- Category
- Main Dishes, Shellfish
- Cuisine
- Indian
- Yield
- 4 Servings
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 39 minutes, 59 seconds