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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