Curried Shrimp with Vegetable Stir Fry is a tasty treat for a warm summer day!

There is nothing quite like fresh vegetables and shrimp on a warm summer's day. Since Minnesota has finally warmed up (I think we got to a whopping 80 degrees F today), I decided it was time for shrimp!

I learned the curried shrimp recipe from a friend of mine whose family owns a Thai restaurant. It quickly became my favorite way to marinate shrimp! I've tried other sauces and marinades, but nothing was as flavorful as the curry; and it was so easy!



Stir Fry Recipe (I use the term liberally. I prefer my veggies to be more on the cooked side)
3 cloves of garlic, minced
1/4 cup chicken broth
1/8 cup soy sauce
1 cup chopped carrots
1 cup chopped broccoli
1 cup chopped red and yellow peppers
1 cup chopped green onion
1/2 cup chopped green beans
1/2 cup green peas

Mix the garlic, chicken broth, and soy sauce in a wok (or large, non-stick pan). Add the carrots and broccoli. Cook on high for 5 minutes. Add peppers and green onion. Cook for another 2 minutes. Add remaining ingredients and cook for 2-5 minutes or until tender.

Curried Shrimp
1 tbsp red curry paste
1/2 cup of coconut milk (don't shake the can! use the thicker cream on the top for this project)
20-40 shrimp (or as much as you desire)*

Mix the curry paste and coconut milk cream together. It should be relatively thick. Coat each shrimp with the curry mixture. I usually fry mine up in a non-stick pan, but they are also wonderful grilled!
Note: when frying in a pan, the curry mixture will start to come off. IF the pan fills with too much liquid, the shrimp will not fry up. I pour off some of it when this happens. The excess curry can be poured over the veggies or saved for another time.

*Since seafood is not cheap in the Midwest, I usually just use frozen cocktail shrimp. However, if you have access to fresh shrimp, but all means go for it! :)