One Pan Honey Coconut Shrimp Curry

The one pan meals are back and greater than ever guys. The one pan meals that require minimal prep time. The one pan meals that require minimal torture, I mean dish washing. The one pan meals that are loooooooaded with flavor.

Coming atcha straight from Vic’s kitchen, I present to you: One Pan Honey Coconut Shrimp Curry.

Nom.

Let’s have a nice little honest moment for a sec, yeah? Who loves to eat food?

*raises hand*

Who loves to wash dishes?

*crickets*

I mean, let’s face it. Eating is awesome (yay). Cleaning up sucks (boo). This is why one pan/pot meals are truly amazing and an all time fave in my household. If there is a delicious meal that I can adapt to one single stove-top appliance, you bet I’m ALLLLL ABOUT THAT.

I’ve decided that as a part of making 2017 one of the best years yet, I’m going to try my best to make it “the year of convenient cooking”. What does this mean exactly? It means that I’m going to try to make it a mission for my recipes to have at least one convenience factor. This could be minimal prep time, no bake desserts, only a handful of ingredients needed, crockpot or one pan/pot recipes. The idea is that we’re going to reduce the time/energy needed to make super delicious awesome recipes, so that we can focus more of that energy on being super awesome and productive!

This is our year to be freaking awesome friends.

The spices in this Honey Coconut Shrimp Curry really come together in perfect harmony without the whole dish being too overpowering or spicy. Just the right amount of sweet, mixed in with the perfect amount of spicy. Ahhhhh ♥

To keep things on the wholesome side, I served this up over bowls of brown rice. However, if you’re monitoring carbs or trying to keep calories as low as possible, this curry is fab alone or over e bed of delicious cauliflower rice!

4 servings

6

One Pan Honey Coconut Shrimp Curry

Indulge into the flavors of this super easy, One Pan Honey Coconut Shrimp Curry. Perfect eaten alone or served over brown rice or quinoa!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 16 oz raw shrimp
• 1 medium red onion
• 1 tbs fresh ginger
• 14 oz can lite coconut milk
• 1/4 cup honey
• 1/4 cup water chestnuts
• 15 oz can diced tomatoes
• 1 tbs lime juice
• 1 tsp garlic powder
• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin
• salt, to taste
• 1 tsp cornstarch + 1 1/2 tbs cold water
• 2 tbs chopped cilantro

Instructions

1. Spray a large nonstick skillet. Dice the onion and add with the fresh ginger and saute until onions is slightly brown and tender, approx 5-7 mins. Mix in the honey and add the coconut milk, diced tomatoes, water chestnuts lime juice and spices. Continue to stir over medium heat until the curry begins to bubble slightly. Add the shrimp and continue to cook until the shrimp has turned pink.
2. Mix together the cornstarch and water and stir into the curry. Allow the sauce to reach a boil and then remove from heat. Allow to cool and thicken slightly for approx 5 mins before serving. Top with cilantro.
3. (Optional: feel free to eat alone or serve over brown rice or quinoa)

Notes

Nutritional information does not include brown rice.

7.8.1.2

103

http://www.itscheatdayeveryday.com/one-pan-honey-coconut-shrimp-curry/

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