Turmeric Ginger Coconut Shrimp


This coconut shrimp dish is nutritious and contains anti-inflammatory ingredients. If you're familiar with turmeric you probably know it's a potent anti-inflammatory food. The dish also contains ginger which is anti-inflammatory as well, and great for digestion. I used broccoli and peppers for veggies but use your favourite. Carrots, spinach or peas would work great as well.


I love shrimp! Aside from being delicious they're also REALLY high in protein and low in calories. A 3 oz serving of shrimp (5-8 shrimp depending on size) has 76 calories and 15g protein. And of course virtually no carbs. so you really don't need a whole lot more than 3oz of shrimp in a meal. Of course a few more won't hurt.


There's controversy with shrimp because it's high in cholesterol. It was once believed that dietary cholesterol (found in foods) raised our cholesterol. Remember the egg debate? In fact, it's still going on. Studies found that it isn't so much the cholesterol in foods that raise our cholesterol, but rather saturated fats (that's also up for debate), and trans fats (that's definitive), among others (like sugar). If you fry your shrimp, that's a whole different story.


Bottom line, the American Heart Association lists shrimp as a healthy, heart healthy food. Again, that depends on your cooking method. Frying is probably the least healthy cooking method.


If you're not a shrimp fan or you're allergic to shrimp- it's a common allergen- add any other meat, like chicken.


Ok. Let's get to the recipe!


Ingredients

20-30 shrimp (1lb approx)

1 can coconut milk

Broccoli, desired quantity, in large pieces

1 red pepper, sliced

1 orange pepper, sliced

2 thumb-size pieces of turmeric

1 thumb-size piece of ginger

3 green onions, chopped

2 cloves of garlic, minced

Small handful basil

Salt to taste

Oil for cooking


Directions

  1. Place turmeric, ginger, basil, coconut milk and salt in a food processor and blend for 30-60 seconds.

  2. On a medium skillet, heat oil on medium to high heat. Add garlic and green onion. Stir often. Turn heat down to medium. Add chopped veggies. Stir.

  3. Add the coconut milk blend to the veggies. Mix in well. Add shrimp (I left the shell on but deshell them if you'd like). Cover with a lid and let simmer for about 10 minutes. Loosen the lid and continue to simmer for another 10-15 minutes.

  4. Top with basil leaves and chopped onion. Serve with 1/2 cup of rice for one (ish) carb portions or more if watching carb portions is not a concern.

Makes 3-4 portions.

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