Coconut Shrimp with Green Beans and Chickpeas

Fresh shrimp enveloped in a creamy coconut sauce and warm spices are combined with green beans and chickpeas in this flavorful recipe. The dish is perfect for a family-style dinner served in a large bowl or pan at the table and goes well over rice or noodles and is served with fresh lime wedges. Here’s how to make it:

Start by trimming and rinsing enough whole green beans to yield 3 cups of cooked beans. Place whole green beans in a pot with enough salted water just to cover and bring to a boil. Cover, and reduce heat to low and cook until crisp tender 6-10 minutes depending on the thickness of the beans. When finished cooking, drain the beans and set aside.

While the beans are cooking, prepare some of the other main ingredients: 1 pound of peeled and deveined raw shrimp (21-25), 13.5 oz. can of coconut milk, 15-5 oz. can of chickpeas, rinsed and drained, 1 cup chopped scallions, 1 cup chopped cilantro, 2 Tbl. sugar or stevia, 2 Tbl. curry powder, and a pinch of red pepper flakes.

Place 2 tablespoons of olive oil in a very large nonstick pan over medium heat.

Sauté the scallions gently for 2-3 minutes and then turn up the heat to medium-high and add the shrimp.

Cook the shrimp with the scallions tossing often until pink and slightly browned on the edges. Next, add the coconut milk to the pan and 2 teaspoons of Better Than Boullion Roasted Chicken Base (Vegetable base could also be used). Stir well to combine the base into the sauce.

Once chicken base is well incorporated, add the 2 Tbl. of curry powder, 2 Tbl. sugar or stevia, and 1 cup of chopped cilantro. Stir all of the ingredients together until well combined. Add a pinch of red pepper flakes and salt and pepper to taste.

Next, add the chickpeas and cooked whole green beans and toss them into the sauce until well coated and simmer for 5 minutes to heat through.

When the dish has finished cooking it can be taken directly to the table and served family style or as individual servings. Garnish with more cilantro and serve with lime wedges. A great compliment to this dish is to serve it over rice or noodles but it can be served just as it is. Enjoy and happy cooking!

Prep Time: 30 min.

Cooking Time: 30 min. total

Difficulty: Easy

Servings: 4-6

Ingredients:

3 cups cooked whole green beans

1 lb. raw shrimp, peeled and deveined (21-25)

1 13.5 oz. can coconut milk

1 15.5 oz. can chickpeas (Garbanzos), rinsed and drained

1 cup scallions, chopped

1 cup cilantro, chopped, plus more for garnish

2 tsp. Better Than Bullion Roasted Chicken Base

2 Tbl. sugar or stevia

2 Tbl. curry powder

Pinch of red pepper flakes

Salt & pepper to taste

2 large limes cut into wedges