Coconut Shrimp with Roasted Green Beans and Onions
Andrea Burnett
A delicious blend of Thai flavors that can be served over linguine, couscous or basmati rice
ingredients
- 2 lbs. large raw shrimp, peeled and deveined
- 1 1/2 lbs. green beans, ends removed
- 1 large onion, sliced
- 1 tsp. kosher salt
- 3 Tbs. extra-virgin olive oil
- 1 large tsp. minced garlic
- 1 Tbs. minced fresh ginger
- 1 1/2 tsp. Thai red curry paste
- 2 cans light coconut milk
- 4 Tbs. fish sauce (nam pla)
- 1 Tbs. sugar or honey
- 1 package whole wheat linguine
- 1 large bowl filled with ice water
directions
- 1
Turn oven on to 400°. In a shallow metal roasting pan, place green beans and sliced onions. Toss with olive oil and kosher salt; place in oven for 45 minutes to 1 hour, until onions are caramelized and green beans tender.
- 2
Fill a large pot 3/4s full with water. Bring water to a boil. Add shrimp to water and cook 1-1/2 to 2 minutes, until shrimp are pink and tender. Immediately strain shrimp out of pot and put into bowl with ice water; set aside.
- 3
Bring the water in the pot back to a boil. Add linguine and cook 8-10 minutes. Drain pasta in colander and set aside.
- 4
In a fry pan, add 3 Tbs. olive oil.
- 5
Add garlic and ginger, saute 3 minutes; add Thai red curry paste and blend, stirring constantly, 1 minute.
- 6
Reduce heat to medium, then add coconut milk, fish sauce and sugar; bring to a simmer. Cook, stirring occasionally, until flavors blend, about 3 minutes.
- 7
Add the shrimp, roasted green beans and onions to the coconut milk and stir until shrimp is heated through.
- 8
Place mixture over linguine and serve.
notes
Thai spices and coconut milk can be found at Trader Joe's or Safeway.
Source: WW’s In One Pot
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