Curry-coconut shrimp and rice salad with pomegranate and lime

Experience the exotic fusion of curry-coconut shrimp in a refreshing salad with a zesty kick of pomegranate and lime. Taste the tropics in every bite!

Ingredients:

• 1 cup full-fat coconut milk (well-stirred)
• 1 tablespoon plus 1 teaspoon curry powder
• 3 to 4 tablespoons lime juice, plus lime wedges for serving (from about 3 limes)
• 450g medium shrimp, peeled and deveined
• Kosher salt + freshly ground black pepper, to taste
• 1 1/4 cups basmati rice, rinsed
• 5 tablespoons vegetable oil or ghee, separated
• 2 teaspoons freshly grated ginger
• 3/4 cup coconut flakes
• 1/3 cup salted, roasted peanuts
• 1/2 cup pomegranate seeds
• 1 cup loosely packed fresh cilantro leaves

Instructions:

1. Mix coconut cream, 1 tablespoon curry powder, and 1 tablespoon fresh lime juice in a spacious bowl. Place shrimp in the mixture and let it soak in the refrigerator for 30 minutes to 1 hour.
2. Boil a generous amount of salted water in a pot. Stir in the rice, bring it back to a boil, then reduce the heat and simmer until the rice is tender but not mushy, approximately 10 to 12 minutes. Drain the rice and transfer it to a baking sheet. Season with 2 tablespoons of lime juice and salt according to your preference. Spread the rice evenly on the sheet to cool down and prevent it from sticking together.
3. While the rice is cooling, heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Saute 1 teaspoon of curry powder and freshly grated ginger, stirring constantly until it becomes fragrant, which is around 1 minute. Next, add the coconut flakes and peanuts, stir well, and continue cooking until the coconut turns a light golden color, for another 2 to 3 minutes. Remove from the heat and transfer the coconut mixture to a plate to cool down.
4. Clean the skillet used for toasting the coconut, take the shrimp out of the marinade (dispose of the marinade). Heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and a pinch or two of kosher salt; saute while stirring frequently until the shrimp just become pink and opaque, for about 3 to 5 minutes. Remove from the heat and season with more salt and pepper according to your preference.
5. In a large serving bowl, mix the rice and chopped cilantro. Gently add the shrimp, pomegranate seeds, and some of the coconut mixture, then sprinkle the remaining coconut mixture on top. Serve with lime wedges on the side. Enjoy warm or at room temperature.

Summary:

• Calories: 3112 kcal
• Fat: 189 g
• Protein: 133 g
• Carbs: 242 g
• Potassium: 3124 mg
• Magnesium: 502 mg