Skillet Coconut Curry Shrimp Bake
 
Cook time
Total time
 
Wild rice is simmered with vegetables, spices, and coconut milk before adding in shrimp and tossing it all in the oven together. Put this to your repetoire of exotic one pot wonders!
Author:
Serves: 6 servings
Ingredients
  • 1 cup wild rice, uncooked
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 1-inch knob ginger, grated
  • 1 can coconut milk
  • 3 tbsp green curry paste
  • ½ cup peas
  • ½ red pepper, diced
  • 1½ dozen shrimp
  • Olive oil
  • Salt and pepper to taste
  • Warm water on the side
  • Juice of 1 lemon
Instructions
  1. In a large cast iron skillet, cook the onions, garlic and ginger in a little olive olive
  2. While that is cooking, in a plastic bag, mix your uncooked shrimp with 2 tbsp of olive oil and a little salt and pepper, and place in the fridge to marinate
  3. Once translucent, add the wild rice, coconut milk, and green curry paste. Stir well to distribute the curry
  4. Turn the stove on high to allow the coconut milk to boil, and once boiling is met, turn on low to simmer
  5. Stir frequently until all of the coconut milk has been absorbed
  6. Once absorbed, add in a cup of warm water and repeat the boiling/simmer process above until all water is absorbed again. Repeat until rice is almost fully cooked through. This will probably take a half hour
  7. Once rice is almost cooked, stir in the peas and pepper
  8. Turn your oven on to 375 degrees F
  9. Take your shrimp and nestle it into the rice dish
  10. Put the skillet in the oven and bake for 20 mins. The shrimp should be pink and cooked through
  11. Stir in lemon juice and serve!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/skillet-coconut-curry-shrimp-bake/