SHRIMP AND VEGETABLES WITH COCONUT SAUCE

Shrimp and Vegetables with Coconut Sauce image

This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.

Provided by Mrs.Robinson

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

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Ingredients

25 each uncooked medium shrimp, peeled and deveined
½ onion, sliced
1 tablespoon crushed garlic
1 small jalapeno, chopped, or to taste
1 cup broccoli florets
½ cup sugar snap peas, or to taste
½ red bell pepper, chopped
½ green bell pepper, chopped
3 medium mushrooms, chopped
1 (14 ounce) can coconut milk
½ teaspoon chile paste
½ lime, juiced
1 pinch salt and ground black pepper to taste
4 cups steamed white rice
1 mango, chopped, or more to taste
1 lime, cut into wedges

Steps:

Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.

Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g