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Spicy Curry Shrimp with Black Beans and Corn

Meal Prep

By Alix NicolePublished 6 years ago 3 min read
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Spicy Curry Shrimp w/ Black Beans and Corn

Hello, my little lovelies!

So as I stated before, I started meal prepping to lose weight and also save time once it comes to figuring out what I want to eat. One of my favorite proteins to use for meal prep is shrimp. It holds up quite well and it doesn't smell weird when you heat it up in the microwave. And one of my favorite things to use it in is curry, so I made this spicy curry shrimp and it is absolutely delicious. This can stay in your fridge for at least three or four days, it tastes absolutely delicious and it never loses its spice. This recipe is also great for those who don't eat dairy since the recipe requires coconut milk instead of dairy milk and also good for those who are pescetarian. If you don't like shrimp, you can switch this out with chicken or steak, or if you're a vegetarian, switch it out with tofu or any other meat substitute that you may have laying around the house. This recipe has lots of flavor, lots of spice, and is guaranteed to fill you up and warm your heart (and your mouth)!

This recipe takes no more than 30 minutes.

So let's get started!

The things you will need are:

  • 1 lb of peeled and deveined shrimp (size of shrimp is your choice)
  • 1 whole bell pepper, diced (whatever color you would like)
  • 1/2 can of corn
  • 1/2 can of black beans
  • 1 tbsp. of red pepper flakes (adjust to spice tolerance)
  • 1/2 tbsp of garlic powder
  • 1/2 tbsp of onion powder
  • 2 tbsp of curry powder
  • 1/2 tbsp of cumin
  • 1/2 tsp of paprika
  • 1 can of coconut milk
  • 1 1/2 tbsp of coconut oil
  • Salt and pepper to taste
  • 2 cups of cooked rice

Makes 4 servings

  1. Heat up coconut oil in a pan. Add the shrimp. Cook until mostly pink then add in diced bell pepper.
  2. Once the bell pepper has softened, add in all of the seasonings and let it cook on a medium heat until all of the seasonings are incorporated and covering the shrimp and bell peppers. Add in the black beans and corn. Give everything a good stir to make sure everything is mixed in well. Make sure to taste some of the seasoning to make sure that it's not too spicy. Not everyone can tolerate spice. You can skip this step if you don't like spicy food.
  3. Add in the coconut milk and bring it to a boil so the curry can thicken up. Once it comes to a boil, lower the heat and let it simmer for about 15-20 minutes and stir occasionally so it doesn't stick to the bottom of the pan.
  4. While the curry is simmering, go ahead and get your meal prep containers. You should need only four since it makes four servings. In each meal prep container put in a half cup of rice. Or if you're bulking, put in one cup of rice but that will only give you two meals. So a half cup if you're trying to shred, one cup if you're bulking.
  5. Distribute the shrimp, black beans, and corn evenly into the meal prep containers. After that, you can bring the sauce to a boil to thicken it more or just go ahead and distribute the sauce evenly. It's meant to be reheated so add in the sauce generously. If you wish to be fancy, sprinkle on some fresh parsley and if you don't have that, dry parsley will work just as well.

I hope you guys enjoyed this recipe, stick around for more meal prep recipes!

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About the Creator

Alix Nicole

24 year old doggy mommy to an an adorable 2 year old Shiba Inu named Lucy. Loves history, loves to write and relax while enjoying a nice cup of coffee.

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