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5-Minute Meals: Curry Shrimp & Rice

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With many families celebrating Spring Break this week, you might be in a crunch to get dinner on the table. Try this healthy meal that you can prepare in just five minutes, courtesy of Chef Stefon Rishel of Max’s Wine Dive.


- 1 pound precooked, peeled and deveined shrimp (21-25)

- 2 Tbsp. curry paste, canned from Asian aisle at local grocer

- 1 can coconut milk

- 1 bag frozen stir fry vegetables

- frozen precooked Thai jasmine rice


- Sautee curry paste in 1 Tbsp. veg oil until fragrant.

- Add vegetables and shrimp and sautee until softened.

- Add coconut milk and bring to simmer.

- Microwave rice as directed.

- Pour shrimp and sauce over rice and serve.

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