When it comes to adding lean protein to your meals, shrimp is a great choice. These little crustaceans are surprisingly high in disease-fighting antioxidants as well as the minerals copper, which is great for your metabolism, and selenium, which helps fight type 2 diabetes. Plus, shrimp just feels fancy.
Don't forget that sweet potatoes are also packed with filling fiber while still having a relatively low glycemic index to keep you feeling full for longer. But the real reason to eat this recipe is the taste — you can't go wrong with coconut milk, curry, and basil. The flavor is intensely satisfying, and this dish is hearty — no rice needed!
*If you can't find purple sweet potatoes at your local health food store, use an orange sweet potato instead.
**Look for red curry paste in the Asian food aisle at your grocery store.
- 1 purple sweet potato,* halved and cut into 1/4-inch-thick half-moon slices
1 yellow onion, thinly sliced
1-2 finely chopped garlic cloves
1/2 ounce fresh ginger, peeled and finely chopped
6 ounces thinly sliced savoy cabbage
1 cup snap peas, trimmed and string removed
1 bunch fresh basil, coarsely chopped
1 cup shaved coconut
2 teaspoons red curry paste**
10 ounces wild Gulf shrimp
1 cup coconut milk
- Preheat the oven to 350ºF.
- On a sheet pan, spread the shaved coconut in an even layer and toast in the oven until lightly browned, 4-5 minutes. Transfer to a plate to cool. Increase the oven temperature to 425°F.
- On the same sheet pan used to toast the coconut, drizzle the sweet potatoes with 1 tablespoon oil, season with salt and pepper, and bake until tender, 18-20 minutes. Meanwhile, prepare the curry.
- In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until softened, 3-4 minutes.
- Add the garlic and ginger and cook until fragrant, 1-2 minutes. Stir in the red curry paste and cook, 30 seconds to 1 minute.
- Add the shrimp, cabbage, snap peas, and 1/2 cup water. Cover and cook until the shrimp is pink and just cooked through, the peas are crisp-tender, and the cabbage is just wilted, 4-5 minutes. Remove from the heat and stir in the coconut milk, basil, and lime juice. Add the roasted sweet potatoes, and season with salt.
- Transfer to individual bowls, top with the toasted coconut, and serve with the lime wedges on the side.
Nutrition per serving: Calories: 600, Protein: 26 g, Total fat: 33 g, Cholesterol: 180 mg, Carbohydrates: 51 g, Fiber: 12 g, Added sugar: 0 g, Sodium: 1160 mg
- Main Dishes, Shellfish
- Other Asian
- 2 servings
- Calories per serving