If you’re craving a flavor-packed, protein-rich meal, but don’t have a ton of time to spend in the kitchen, this is a recipe you need to try.
(Makes 2 servings)
Source: BODi Nutrition Blog.
What You Need
0.5 cup canned coconut milk
2 tsp. fresh lime juice
1 tsp. raw honey (or agave syrup) (optional)
1 tsp. curry powder
2 thin slice fresh ginger, peeled, finely chopped
0.5 tsp. finely chopped garlic
12 oz. raw medium shrimp, peeled, deveined
0.5 tsp. ground black pepper
2 tsp. extra-virgin organic coconut oil
1 medium red bell pepper, chopped
12 fresh cilantro sprigs (for garnish; optional)
How To Make
Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.
Season shrimp with pepper.
Heat oil in large nonstick skillet over medium-high heat.
Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.
Garnish with cilantro if desired.
Recipe Note:
Recipe can be made with 4 to 6 oz. skinless chicken breast. Make sure to cook chicken for a longer time (about 5 minutes or until it is not pink) before adding sauce. Multiple servings can be made and frozen in individual servings for future meals.
Estimated Nutritional Information (per serving):
Calories 346 - Calories from Fat 207
% Daily Value*
Fat 23g - 35%
Saturated Fat 15g - 94%
Cholesterol 214mg - 71%
Sodium 785mg - 34%
Carbohydrates 12g - 4%
Fiber 2g - 8%
Sugar 5g - 6%
Protein 26g - 52%
* Percent Daily Values are based on a 2000 calorie diet.
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