Spicy Red Curry Shrimp Bowl
  • 2tablespoons avocado oil or other cooking oil
  • 1cup thinly sliced white onion (about ½ onion)
  • ¾pound large shrimp, peeled and deveined (about 16–20 shrimp)
  • 1 (7-ounce) package Saffron Road Thai Red Curry Simmer Sauce
  • ½ cup water
  • 1package (8.8-ounces) Tasty Bite Thai Lime Rice
  • cup Dang Toasted Coconut Chips
  • Fresh cilantro sprigs, for garnish
  • ¼ cup toasted peanuts
  1. Heat oil in a heavy skillet over medium-high heat. Add onion and cook for 3–4 minutes, until softened. Push to the side of the skillet.
  2. Add shrimp to skillet and cook for 3 minutes. Flip to other side and cook for another minute.
  3. Reduce heat to low, and add Thai curry sauce and water. Stir gently and simmer until sauce begins to bubble. Remove from heat.
  4. While sauce is simmering, prepare lime rice according to package instructions. Transfer cooked rice to a large bowl.
  5. Just before serving, stir coconut chips into rice. Scoop into four serving bowls. Top with shrimp and curry sauce, and garnish with cilantro and toasted peanuts.
Recipe Notes
Nutrition Facts
Spicy Red Curry Shrimp Bowl
Amount Per Serving
Calories 356 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 107mg 36%
Sodium 945mg 39%
Total Carbohydrates 33g 11%
Dietary Fiber 2g 8%
Sugars 3g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 356 cal, 16g fat (8g mono, 2g poly, 6g sat), 107mg chol, 945mg sodium, 33g carb (2g fiber, 3g sugars), 15g protein