Coconut Curry Shrimp & Green Beans

n a time crunch come dinner time? The Wheatless Kitchen has you covered with a protein filled one-pan meal. Quick-cooking shrimp and vitamin-packed green beans take center stage in this easy weeknight curry. Serve it over brown rice, quinoa or just enjoy it as is and pack up leftovers for a quick and healthy lunch.

Ingredients for servings


  • 2 pounds raw Shrimp

  • 1 pound Green Beans ends trimmed

  • 1 can Light Coconut Milk 14 oz

  • 2 Shallots chopped

  • 3 cloves Garlic diced

  • 4 teaspoons Curry Powder

  • 1 teaspoon Paprika

  • 2 tablespoons Extra Virgin Olive Oil

  • 2 tablespoons Tapioca Starch gluten-free if needed; cornstarch or all-purpose flour will also work

  • 3 cups cooked Brown Rice optional


  • Preheat a large skillet on medium-high heat. Add the oil and the green beans to the skillet and sauté for 3-4 minutes, stirring frequently, until the green beans just start to brown and soften slightly. Add the garlic and shallots and cook for another minute.

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