Orzo with spinach, mushrooms & shrimp in curry coconut sauce
Orzo with spinach, mushrooms & shrimp in curry coconut sauce
690kcal Per person
33g Protein
68g Carbs
32g Fat
8g Fiber
Ingredients
- 3 ounces shrimp (frozen) (84 g)
- ½ onion
- 1 clove garlic (5 g)
- 4 ounces mushrooms (112 g)
- 1 ½ tablespoon olive oil (23 ml)
- 3 ounces orzo (84 g)
- 2 teaspoons curry powder (4 g)
- 1 ½ cup water (356 ml)
- 4 ounces spinach (112 g)
- 1 ½ fluid ounce coconut milk (45 ml)
Preparing this recipe
- Defrost the shrimp according to the instructions on the package and pat them dry with paper towels.
- Finely chop the onion and press the garlic clove. Quarter the mushrooms.
- Heat half of the oil in a pan and sauté half of the onion and half of the garlic for 2 minutes. Then add the mushrooms and sauté for another 4 minutes. Add the orzo and half of the curry powder to the pan and sauté for a minute. Then add the water, stir, bring to a boil and cook the orzo over medium heat for 10-11 minutes until tender. Stir in the spinach gradually during the last 2 minutes until it wilts. Season the orzo with salt and pepper.
- Meanwhile, heat the remaining half of the oil in a frying pan. Sauté the remaining half of the onion and garlic in it for 2 minutes. Add the remaining curry powder along with the shrimp and sauté for another 2 minutes. Then stir the coconut milk into the shrimp and heat for 2 more minutes until slightly reduced.
- Serve the orzo with the shrimp on a plate.
Tip van FitChef
1. Stir some fresh lime juice into the sauce with the shrimp or sprinkle some cilantro over the dish.
2. Try baking half a red pepper with the shrimp for a bit more spice.
