Crazy busy weekdays call for simple meals! The best meals are the ones you can prep, toss in the oven, and get your to-do list done while it’s cooking. That is exactly what you get with this Coconut Curry Shrimp Stir Fry Bake. It’s a stir fry with a little spin!
And just like that thought, that has been most of my days, I wake up, I blink, it is dinner time and I have nothing made! Oh, and I get up by 8 am, actually, that is sleeping in. So what do I do? There is still a ton on my to-do list. I can’t stand over the stove or spend hours cutting and chopping, oh and the kids are screaming and the dogs are begging. I know you have been there, sorry to bring on the anxiety, but I have a solution.
This quick easy Coconut Curry Shrimp Stir Fry is super simple to put together and bonus, I put it in the oven so it can cook while I take care of what needs to be taking care of.
Typically with stir fry, you are there chopping the ingredients for what feels like forever. With this dish, I kept it simple and made the pieces big since it is baked not sautéed. I took a yellow squash and a zucchini cut off the tops and bottoms cut in half, then cut the halves in half lengthwise then I cut those in half lengthwise again. The onion I cut into quarts. I had some Brussels sprouts that needed to be used up so I cut those in half. And now I needed a pop of color, I had some small sweet red and yellow peppers I cut them in half and then I grabbed some frozen broccoli and throw that in the mix. Even though there are a lot of veggies in this dish, honestly it takes 5 minutes if not less to prep.
The sauce is even easier. In a medium bowl add a can coconut milk, 2 tablespoons mild red curry, some garlic, some ginger and cilantro (optional) whisk together and boom you have an amazing sauce!
I cooked this in two stages because I decided to use shrimp, if I was to use chicken, however, I would have sliced it up and put it in with my veggies from the start. So toss your veggies in the sauce and coat generously. Then line a baking sheet with baking parchment paper and dump all the veggies onto the sheet. Place it in a preheated oven and let it cook for 20 minutes until veggies are tender.
When veggies are tender add the cleaned and shell-less raw shrimp (gray in color) to the top of the veggies and bake another 7-10 minutes until shrimp turn pink. Remove from oven and let cool slightly.
I served with some Seeds of Change Organic Quinoa and Whole Gran Brown Rice with Garlic because I did not have time to make rice. If you have time to make rice Garden Vegetable Rice is also amazing with Coconut Curry Shrimp Stir Fry Bake. Serve, try to relax and enjoy!!
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Crazy busy weekdays call for simple meals! The best meals are the ones you can prep toss in the oven and get your to-do list one while it's cooking. That is exactly what you get with this Coconut Curry Shrimp Stir Fry Bake. It's a stir fry with a little spin!
- 1 lb medium shrimp
- 1 zucchini
- 1 yellow squash
- 1 small onion
- 1/2 lb Brussels Sprouts
- 6 small Sweet Little Peppers
- 2 cups Frozen Broccoli
- 13.66 oz can Coconut Milk
- 2 tbsp Red Curry Paste
- 1/2 tbsp Garlic Powder
- 1 tsp Ground Ginger
- 1 tbsp dried cilantro (optional)
Preheat oven to 400 degrees. Line a large baking sheet with baking paper.
Take the yellow squash and a zucchini cut off the tops and bottoms then cut in half, then cut the halves in half lengthwise then I cut those in half lengthwise again. That is the long way of saying cut each half into quarters. Now cut the onion quarts. Take the Brussels sprouts and cut them in half. Now take the small sweet red and yellow peppers half removing seeds and ribs.
Place all the cut up veggies in a large bowl with the broccoli.
In a medium mixing bowl mix together the coconut milk, red curry, garlic, ginger, and cilantro (optional).
Pour the coconut milk mixture on top of veggies and coat generously. Take the veggies dump and spread on the baking sheet, and place in the preheated oven for 20 minutes.
Place your shrimp In the bowl you mixed the coconut milk mixture and toss the shrimp so they are lightly coated with the remaining mixture.
When veggies are done place the shrimp on top of the veggies and cook for another 7-8 minutes until shrimp are cooked through and pink.
Best served over rice or quinoa. Garnish with fresh cilantro, chili flakes, and/or lime Enjoy!