Dinner: Curry-Coconut Shrimp

Recipe by Ying Chang Compestine Shrimp absorbs the flavors of a marinade rapidly, making this quick entrée ideal for a busy weeknight. Steaming gently cooks the shrimp and reduces the likelihood of overcooking. Regular coconut milk offers the best flavor

This recipe includes fertility superfoods such as:

Lemon, Brown Rice

Health and fertility benefits of Curry-Coconut Shrimp

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 cup unsweetened coconut milk
1 1/2 tablespoons fish sauce
1 tablespoon fresh lemon juice
3 tablespoons seeded and finely chopped red bell pepper
1 tablespoon minced fresh cilantro leaves
1 teaspoon sugar
1 teaspoon curry powder
1 1/2 pounds large shrimp, peeled and deveined
2 cups cooked brown rice
4 lemon wedges, for serving
Fresh cilantro sprigs, for garnish (optional)

Instructions

Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.
Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the shrimp over the brown rice. Garnish with the lemon wedges and cilantro sprigs, if using.

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