Cajun Coconut Curried Shrimp

Here’s an easy meal that’s bursting with taste and texture.  This dish blends the signature flavors of Louisiana, Thailand, and India into a single pot filled with colorful veggies and shrimp.  The light coconut milk adds rich and creamy goodness to this flavorful curry while the Cajun seasoning adds a nice subtle ‘zing’.

Shrimp is high in protein and very low in fat
Shrimp is high in protein and very low in fat

Shrimp is a good source of protein and iron.  It’s very low in saturated fat although high in cholesterol content (200 mg.* in 3.5 oz, or about 12 large shrimp).  However, scientific research dismisses the link between high cholesterol and shellfish and may, in fact, raise levels of HDL (good cholesterol).  Shrimp also contains good-for-the-skin selenium, zinc, and omega-3 fatty acids which can counteract the effects of premature aging.

*The American Heart Association (AHA) recommends a maximum intake of 300 mg. of cholesterol per day.

NOTE: Vegetarians can substitute shrimp with tofu for a flavorful, satisfying main dish.

print-iconPrint the Shopping List –  Cajun Coconut Curried Shrimp

1.  Cook 2 cups of Thai jasmine rice per directions.

2.  Cut the following:

  • 3/4 of one medium yellow onion (cut in half, then into 1/4″ thick slices)
  • 5 cloves garlic, minced
  • 3/4 of one large red bell pepper, cut roughly (large bite-size pieces)
  • 6 oz. broccoli florets (cut into bite-size florets)
  • 8 oz. button mushrooms, sliced thick (make 3 cuts per mushroom)

3.  Heat 2 Tbsp. extra virgin olive oil in a large pot on medium heat.

4.  Add onions and garlic, then sauté until onions are limp and transparent.

5. Add remaining veggies to the pot (add mushrooms last) and sauté until broccoli is tender-crunchy and bright green, about 2 minutes.

6.  Add to pot and cook shrimp.  (Shrimp will quickly turn from translucent to opaque when cooked.)

  • 1 lb. deveined, large raw tail-on shrimp (frozen)

7.  Add to pot and mix throughly:

  • 1 Tbsp. Louisiana Cajun seasoning
  • 1 tsp. curry powder
  • 1/4 tsp. powdered ginger
  • Freshly ground black pepper

8.  Whisk the following together, then pour into pot:

  • NativeForestLight1 – 13.5 fl. oz. Native Forest organic light coconut milk
  • 2 Tbsp. cornstarch
  • 1 Tbsp. tomato paste

9.  Stir sauce into shrimp mixture until heated throughout and flavors are blended.

10.  Serve immediately over hot rice and top with 1 Tbsp. chopped cilantro, if desired.

Makes 4 servings.

Koh hai cha-roen ar-harn!

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