This bowl is comfort-meets-cozy with a little global flair. Juicy shrimp are simmered in a rich, spiced coconut curry-style sauce, spooned over fluffy jasmine rice, and paired with tender sautéed zucchini, peppers, and eggplant. It’s creamy, savory, slightly sweet, and absolutely hits the spot after a long day
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
Creamy Coconut Shrimp:
1 lb large shrimp, peeled & deveined
1 tbsp olive oil or butter
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & black pepper to taste
1/2 tsp curry powder (or Cajun for a different vibe)
1 cup coconut milk
1/2 cup chicken or vegetable broth
2 cloves garlic, minced
1/2 small onion, finely chopped
Rice:
1 cup jasmine or long-grain white rice
2 cups water
Pinch of salt
Sautéed Veggies:
1/2 zucchini, diced
1/2 yellow squash or eggplant, diced
1/2 red bell pepper, diced
1 tsp olive oil
Salt & pepper to taste
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Rice: Rinse rice and cook with water and salt according to package instructions. Fluff and keep warm.
Veggies: Heat olive oil in a skillet. Sauté zucchini, squash/eggplant, and bell pepper until tender with slight browning. Season lightly and set aside.
Shrimp: Season shrimp with paprika, garlic powder, onion powder, curry powder, salt, and pepper. In a skillet, heat oil and quickly sear shrimp 1–2 minutes per side until just pink. Remove and set aside.
Sauce: In the same skillet, sauté onion and garlic until soft. Pour in coconut milk and broth, scraping up any browned bits. Simmer 5–7 minutes until slightly thickened.
Finish: Return shrimp to the sauce and simmer 2–3 minutes until coated and glossy.
Assemble: Spoon rice into a bowl, top with creamy shrimp and sauce, and finish with sautéed veggies on the side.
Prep Time: 15 mins
Cooking Time: 25 mins
Total Time: 40 mins
Kcal: ~610 per serving
Servings: 2