Skinny Coconut Curry Shrimp & Cilantro Lime Coconut Rice

by Lizzy W   |   January 19, 2018   |   3 Comments

When it comes to winter, all I crave is hearty dishes like this coconut curry shrimp on top of a bed of flavorful cilantro, lime, and coconut rice. Maybe it’s because I grew up in the south, but anytime I am presented with “weather” (which is anything other than blazing hot since I live in Houston), I always cook up a dish that is usually one pot and topping a bed of rice (dirty rice, gumbo, red beans and rice, or something like this). My mom use to call it “stick to the ribs” food, and I guess that sort of stuck with me :).

I go through phases with food – sometimes all I want is Cajun and southern food like gumbo and boudin, then on to Middle Eastern, but now I am on an Asian kick. Because it is January though, and I’m sticking to my New Year’s resolution of clean and healthy eating, I decided on a skinny stir fry type of recipe.

I came across a version of this recipe by Skinnytaste a few years ago, but have tweaked it to make it a little more nutritious and filling (but still low calorie). You don’t even need to top it on a bed of rice if you don’t want to – I just find it a bit more filling and hearty for the winter. I also like to kick up the flavor of the rice with cilantro, lime, and some coconut milk. They add such a beautiful contrast to the flavor of the stir fry, I promise you will love it.

The beauty about a stir fry recipe is you can pretty much throw anything you want in there, and in less than 20 minutes you have a beautiful dinner. I usually see what vegetables I have leftover from the week in my refrigerator, or frozen and add them in.

I would love to hear about some of the recipes you are making to stick to your resolutions, or, your hearty winter time go to dishes in the comments below!

Skinny Coconut Curry Shrimp & Cilantro Lime Rice

5 from 2 votes

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Ingredients

  

• 1 tsp sesame oil
• 4 green onions whites and greens separated, chopped
• 1 1/2 Tbsp. Thai red curry paste
• 3 cloves garlic minced
• 1 lb shrimp peeled and deveined
• 1 cup frozen shelled edamame
• 1 small can of baby corn
• 1 small can of water chestnuts
• 6 baby bella or other mushrooms sliced
• 7 oz light coconut milk
• 2 tsp  fish sauce

For the coconut lime rice:

• 1 cup basmati or jasmine rice
• 1/2 cup coconut milk light or full fat
• 3/4 cup water
• 1 lime zested
• juice of 1/2 lime
• pinch of salt
• 4 tsp. cilantro minced
• pinch of salt

Instructions

 

Cilantro Lime Coconut Rice (In a rice cooker):

• Combine the rice, coconut milk, water, and pinch of salt in your rice cooker. Cook according to rice cooker settings. While the rice cooks, star the stir fry.
• Once it's done, add in the lime juice, zest, and cilantro and stir well.

Cilantro Lime Coconut Rice (In a saucepan, I adjusted the liquid measurement here):

• Combine 1 cup of rice, 1/2 cup of coconut milk, 1 1/4 cup water, and pinch of salt in a saucepan and bring to a simmer. Cook partially covered on medium/low heat until liquid is absorbed, about 12-15 minutes. While the rice cooks, star the stir fry.
• Once it's done, add in the lime juice, zest, and cilantro and stir well.

Skinny Coconut Curry Shrimp:

• In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 3 minutes. Add coconut milk, fish sauce, baby corn, edamame, mushrooms, and water chestnuts, and mix well. Simmer about 7-8 minutes. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!