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Coconut Curry Shrimp Rice Bowl Recipe

Tropical flavors & permission as a late-night meal make this Coconut Curry Shrimp Rice Bowl recipe irresistible.


It’s a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

This Coconut Curry Shrimp Rice Bowl recipe is one of his suggestions for a late-night dinner, and can be enjoyed without restriction.

Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.

Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.

Joel Marion cookbook author and co-founder of supplement store
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The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks While Burning Fat Overnight. On Amazon.
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Coconut Curry Shrimp Rice Bowl

Coconut Rice

  • 2 c jasmine rice
  • 1½ c water
  • 1 can unsweetened coconut milk
  • 1 tsp sea salt

Shrimp Curry

  • 1 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 bell peppers (any color), seeded and chopped
  • 1 Tbsp garlic, minced
  • 8 oz tomato sauce
  • ½ c chicken broth
  • ½ c minced fresh cilantro
  • 1 tsp curry
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 2 lbs uncooked large shrimp, peeled and deveined
  1. To make coconut rice:
  2. In pot over high heat, combine jasmine rice, water, coconut milk and sea salt; bring to boil. Stir and cover, reducing heat to low. Cook 15 minutes. Remove from heat.
  3. To make shrimp curry:
  4. In large skillet over medium-high heat, heat olive oil. Add onion and bell peppers; saute until tender, about 5 minutes. Add garlic and cook 1 minute.
  5. Stir in tomato sauce, broth, cilantro, curry, salt and pepper. Bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
  6. Stir in shrimp. Cook 5-7 minutes until shrimp turns pink. Remove from heat and serve over coconut rice.

u003cliu003eu003cemu003eWe provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.u003c/emu003eu003c/liu003e

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Recipe courtesy of “Always Eat After 7 PM” via Family Features

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