Over the past couple of months, I’ve shared a few sample recipes from Always Eat After 7 PM by Joel Marion. They included this Paleo Fruit Tart with Dairy-Free Custard, Cherry Garcia Nice Cream, and No Bake Salted Caramel Bars. But his book isn’t just about dessert. In fact, most of it is dedicated to everyday meals, like this Coconut Curry Shrimp Rice Bowl.
Coconut Curry Shrimp with Rice is the Easy Way to Weight Loss
I was chatting with our neighbor the other day, and she is currently limiting her eating window – nothing after 6pm, and avoiding carbohydrate heavy meals. But according to Joel, these rules are outdated and completely unnecessary. His strategy includes straightforward food lists, easy-to-follow meal plans and recipes for different weight loss phases. And best of all, he encourages you to enjoy eating comfort foods in the evening.
According to Joel, rice is a “super carbohydrate,” so this nutritious dish can satisfy nighttime hunger without restriction. And the warm Indian flavor from the curry, tomato, and coconut will keep you coming back for more.
Please note that Always Eat After 7 PM is not a strictly dairy-free book, but it offers many dairy-free recipes, like this coconut curry shrimp rice bowl.
Special Diet Notes: Coconut Curry Shrimp Rice Bowl
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
Coconut Curry Shrimp Rice Bowl
Author: Joel Marion
Recipe type: Entree
- 2 cups jasmine rice
- 1½ cups water
- 1 (14-ounce) can coconut milk
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 bell peppers (any color), seeded and chopped
- 1 tablespoon garlic, minced
- 1 (8-ounce) can tomato sauce
- ½ cup chicken broth
- ½ cup minced fresh cilantro
- 1 teaspoon curry powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 pounds uncooked large shrimp, peeled and deveined
- Add the rice, water, coconut milk, and sea salt to a pot. Place it over high heat and bring to a boil. Stir, cover, and reduce the heat to low. Cook for 15 minutes. Remove from the heat, but leave the lid on.
- Heat the oil in a large skillet over medium-high heat. Add the onion and bell peppers and saute until tender, about 5 minutes. Add the garlic and saute for 1 minute.
- Stir in the tomato sauce, broth, cilantro, curry, salt, and pepper. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Stir in the shrimp and cook for 5 to 7 minutes, or until the shrimp turns pink. Remove from the heat and serve over coconut rice.
Calories: 320 Fat: 5g Carbohydrates: 44g Sugar: 4g Sodium: 579mg Fiber: 4g Protein: 26g