Another week, another 30 minute meal! I've been on a kick making meals that are outside of our normal routine. Including lots of Middle Eastern, Indian, and Thai flavors. I must say I am quite loving the mix up! It doesn't have to be scary to cook with new ingredients & spices, actually it's quite fun! I've come to find that I realllllly love curry! My husband doesn't like it. At all. So I'm calling this recipe a curry for people who "don't like curry." I've loaded it with fresh lime, coconut milk, and plump shrimp. It's a delicious and healthy Coconut Lime Shrimp Curry served along side Veggie Orzo!
So, what is curry?
I think the key to "liking" curry is finding a blend of spices you really enjoy. After all, curry powder is just a mixture of up spices, up to 20! All blends are different in the proportions of each spice, so finding one that suits your taste could just be the ticket. We actually love the blend from Sprouts, this one! Also choosing a protein and veggies YOU enjoy can also be the deciding factor between not liking curry and LOVING IT.
How to make curry...
I started by making the curry sauce with diced tomatoes, chili powder, cumin, dried onion, garlic powder and curry powder. Let that simmer away and splash some coconut milk and lime in and it bubbles away as the flavors come together. Meanwhile, I prepped some orzo on the side, I like this compared to rice. I diced up some asparagus and zucchini into the orzo and at the very end cooked up the shrimp in the curry sauce. & guess what?! My husband LOVED IT! So before you say you "don't like curry" please try this Coconut Lime Shrimp Curry and let me know if I've changed your mind!
Ingredients
- 1 cup coconut milk
- 1 cup diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon minced dried onion
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- 1 zucchini, diced
- 4-6 stalks of asparagus
- 1 cup uncooked orzo prepared according to the directions
- 1 lb peeled and deveined shrimp
Instructions
- Start by preparing the orzo according to the package. Once it is done, stir in the diced zucchini and asparagus and cover with the lid. The residual heat will help make the veggies tender.
- In a large sauce pan or skillet combine the tomatoes, spices, and coconut milk.
- Bring to a bubble and let it simmer for about 15 minutes. It should start to thicken. Then add in your lime juice.
- After 20 minutes or so add in your shrimp and cook about 4 minutes until shrimp is pink.
- Plate your orzo with veggies, top with the sauce & shrimp. Enjoy!
📖 Recipe
Coconut Lime Shrimp Orzo
Ingredients
- 1 cup coconut milk
- 1 cup diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon minced dried onion
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- 1 zucchini diced
- 4-6 stalks of asparagus
- 1 cup uncooked orzo prepared according to the directions
- 1 lb peeled and deveined shrimp
Instructions
- Start by preparing the orzo according to the package. Once it is done, stir in the diced zucchini and asparagus and cover with the lid. The residual heat will help make the veggies tender.
- In a large sauce pan or skillet combine the tomatoes, spices, and coconut milk.
Bring to a bubble and let it simmer for about 15 minutes. - It should start to thicken. Then add in your lime juice.
- After 20 minutes or so add in your shrimp and cook about 4 minutes until shrimp is pink.
- Plate your orzo with veggies, top with the sauce & shrimp. Enjoy!
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