Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Dinners > Dairy-Free Seafood Dishes
Dairy-Free Coconut Curry Shrimp with Brown Rice
A vibrant and flavorful dairy-free shrimp curry made with coconut milk and served over a bed of nutritious brown rice. This recipe is quick, easy, and packed with delicious flavors.
Ingredients
- 1 pound Shrimp
- 1 can Coconut milk
- 2 tablespoons Red curry paste
- 1 tablespoon Ginger
- 2 cloves Garlic
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 tablespoon Olive oil
- 1 cup Brown rice
- 2 tablespoons Cilantro
Sauté Aromatics
Heat olive oil in a large skillet or wok over medium heat. Add ginger and garlic and sauté for 1 minute until fragrant.
Add Curry Paste
Stir in red curry paste and cook for another minute to bloom the flavors.
Add Coconut Milk and Seasonings
Pour in coconut milk, soy sauce (or tamari), lime juice, and brown sugar. Bring to a simmer.
Cook the Shrimp
Add shrimp to the skillet and cook for 3-5 minutes, or until pink and cooked through. Do not overcook.
Serve
Serve the coconut curry shrimp over cooked brown rice. Garnish with fresh cilantro.
Nutrition Facts Estimated per 100g of product
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Other Important Considerations for Nutrition
This recipe is dairy-free and can be made gluten-free by using tamari instead of soy sauce. Coconut milk provides healthy fats, and shrimp is a great source of lean protein. Adjust the amount of red curry paste to control the spice level. Brown rice is a complex carbohydrate that provides fiber.
FAQ
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Can I use frozen shrimp?
Yes, thaw the shrimp completely and pat them dry before cooking. -
Can I substitute the brown rice?
Yes, you can use white rice, quinoa, or any other grain of your choice. -
How can I make it spicier?
Add more red curry paste or a pinch of red pepper flakes. -
Can I add vegetables?
Yes, add bell peppers, peas, or spinach to the curry while cooking the shrimp.