Coconut Shrimp with Vegetable Sauce
A quick, creamy, and delicious coconut shrimp recipe served with buckwheat. It is dinner made easy and yum! Feel free to add your fav veggies to the mix. Perfect dish to clear out the fridge.
Servings 2
Calories 456kcal
Ingredients
- 1 cup celery chopped
- 1 cup zucchini chopped
- 1 cup bell pepper chopped
- 1 cup onion chopped
- 1 cup carrot chopped
- 10 oz medium shrimps deveined and peeled
- 2 cups tomato chopped
- 1 Thai chili pepper or jalapeno seeds removed and finely chopped
- 2-3 cloves garlic
- 1 teaspoon paprika powder
- 1.5 cup unsweetened coconut milk
- 1/2 cup uncooked hulled buckwheat uncooked (or brown rice, quinoa, or amaranth)
- 1/2 cup fresh parsley chopped
Instructions
- Heat cooking oil over medium heat in a big pot. Cook onions for 2 minutes. Stir regularly.
- Cook buckwheat according to the instruction on the package.
- Add garlic, bell pepper, and chili pepper. Cook for 3 minutes more. Stir regularly.
- Add celery, zucchini, and carrots cook for 5 minutes more. Stir regularly.
- Add tomatoes, coconut milk, paprika powder, pepper, and salt. cook for 10 minutes. Sir occasionally.
- Add prawns and cook for another 5 min. Sir occasionally.
- Remove from heat. Add chopped parsley if using.
- Add shrimps stew to a plate and serve with buckwheat.