This Spicy Red Curry Shrimp is filled with healthy vegetables and is deliciously spicy! Red curry paste + red pepper flakes make this spicy dish one that spice lovers will adore!
Do you believe spicy food helps you lose weight?
With the goal of slimming down after the holidays, I am really curious if you all think spicy foods help stabilize your metabolism and lose weight?
I’ve read dozens upon dozens of articles that say eating spicy foods help you lose weight and increase your metabolism. I’m not a doctor, nor a nutritionist, so I’m not going to go all scientific on you and say that is a proven fact 🙂 but…what I will tell you is, as someone who lovvvvves extra spicy food, I’m totally going with it!
That’s me. On a diet. With red pepper flakes. On my cereal. Or whatevs! If it works, I’m doing it!
After the holidays, it was definitely important to get back on track. So, I don’t know about you, but I’m going to be taking my red pepper flakes as religiously as I brush my teeth and take my daily vitamins! #mynewyearsresolution
Are you ready for a Red Pepper Flake Ice Cream recipe? Its coming to a blog near you.
I’m just kidding, dear readers. 🙂 I might eat it, but I wouldn’t subject that on you. I like you!
And with this spicy recipe, you all know, I am huge fan of shrimp. When we go to Costco, I buy at least 4 bags, sometimes 6. They’re easy to keep in the freezer and are a quick grab-and-go protein to grab and whip up a quick dinner during a weekday.
I couldn’t possibly love them more. ‘Kristi and shrimp, sitting in a tree, k-i-s-s-i-n-g…”
What you’ll love about this dish is that it takes minutes (15-20 mins.) to throw together.
Cooking your rice in a rice cooker on ‘Quick Rice’ will take you longer than putting this Spicy Red Curry Shrimp together!
The red bell pepper, zucchini and bamboo shoots add a nice crunch and are a nice compliment to the softened onions and garlic! And, who doesn’t love basil? Yum!
This Spicy Red Curry Shrimp has amazing, bold flavors, so be sure to pour the sauce over your rice!
- 1 (13.66 ounce) can lite coconut milk
- 3 tablespoons red curry paste *(see note)
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 2 teaspoons extra-virgin olive oil
- 1 cup onion, sliced, then quartered
- ½ cup red bell pepper, sliced in ¼" slices, then halved
- ½ cup zucchini, sliced in ¼" rounds, then halved
- 2 teaspoons fresh chopped garlic
- 1 pound raw shrimp, peeled, deveined and tails removed
- 1 (8-ounce) can bamboo shoots, strips
- ¼ cup fresh basil, chopped
- 1 tablespoon red pepper flakes **(see note)
- Heat a skillet over medium-high heat. When hot, add 2 teaspoons of extra-virgin olive oil to the pan and swirl to coat. Add onions and cook over medium to medium-high heat until softened, approximately 5 minutes.
- Add red bell pepper and zucchini and cook roughly 2-3 minutes. Add garlic and cook an additional 1-2 minutes.
- In a separate saucepan, heat coconut milk over medium heat until simmering. Turn down to medium-low and add red curry paste, brown sugar and fish sauce. Stir until thoroughly mixed. Turn down to low, if necessary - you just want to keep it warm, not boiling.
- Add shrimp to vegetable mixture and cook roughly 5 minutes or until nearly done. Pour curry sauce over the top of the vegetable/shrimp and add bamboo shoots, fresh basil and red pepper flakes (if desired). Cook an additional 1 to 2 minutes until basil slightly wilts. Remove from heat and serve with rice.
** Do NOT add the red pepper flakes if you are sensitive to spicy. The red pepper flakes make this a very spicy dish. We serve it this way, but we like a lot of spice!