Shrimp and Carrots in a Coconut Curry Sauce

This recipe is one of those really good, really easy, really healthy ones that I will probably keep in the monthly rotation for a while. It’s perfect for a busy weekday evening when spending the maximum amount of time with your loved ones (or indulging in your favorite book or show) is a must—isn’t this every night?

Colin and I, just yesterday, got hooked on The Walking Dead series, and we watched 4 episodes in one sitting! So, it looks like more quick, healthy, yummy meals will be in our future. Best part? I’ll keep sharing them with you! How do you like to spend your precious time in the evenings? What are your favorite quick meals to make? Let me know in the comment section below!

Shrimp and Carrots in a Coconut Curry Sauce

Serves 2

1 lb bag raw, thawed shrimp (I used Trader Joe’s)

6-8 small-medium carrots, sliced (I used almost a whole 1 lb bag from Trader Joe’s)

1 14oz can lite coconut milk (Trader Joe’s!)

2 tablespoons red curry paste (you could probably use curry powder instead)

2 tablespoons extra-virgin olive oil

Sea salt and black pepper to taste

Optional: fresh basil to garnish and 2-3 tablespoons fresh lime juice

**You can add 2 cloves of diced garlic and 1/2 a diced onion to the carrots if you wish (and don’t have a sensitive tummy!)

In a medium sauce pan, add the olive oil, carrots, a few cracks of salt and pepper. Cook for 5 minutes or so on medium heat until carrots are caramelized a bit. Then, add the coconut milk and curry paste and maybe a bit more salt and pepper. Stir, increase the heat to high, and let come to a boil. Then, add the rinsed shrimp and let cook for 3 minutes, or so, or until the shrimp is opaque (it’s fast!).

Serving options: Top with basil and lime juice, if using (I didn’t and it was still great). You can spoon it over rice, or cauliflower rice. You could also add diced potatoes and other veggies, like snow peas and bell peppers. We just ate it as is, and it was light and lovely.

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