The Nutrition Source

Shrimp with Red Curry and Crispy Sprouted Lentils

Shrimp with red curry and crispy sprouted lentils

While sprouted lentils are certainly enjoyable eaten raw (see the recipe to make them at home), they transform into something equally delicious when cooked. Crisping them in a pan creates crunchy, toasty morsels that are something between popcorn, toasted nuts, and potato chips. Here we pair these crispy lentils with a simple but intense dish of poached shrimp in red curry. A splash of coconut milk rounds out the dish and gives body, and we serve the shrimp with plenty of fresh cilantro. Serve this dish with brown rice and plenty of limes for a light but satisfying dinner.  

Shrimp with Red Curry and Crispy Sprouted Lentils

Shrimp with red curry and crispy sprouted lentils
Serves 4
Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sprouted lentils
  • ⅛ teaspoon salt, plus more to taste
  • ½ cup coconut milk
  • 1 tablespoon cornstarch
  • 4 cloves garlic, grated
  • 1 2-inch piece ginger, grated
  • ¼ cup (2 ounces) red curry paste
  • ⅓ cup vegetable broth
  • 1 ½ pounds fresh, shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
  • 12 fresh cilantro sprigs, trimmed and cut into 2-inch pieces
Preparation:
  1. Heat 2 tablespoons oil in large saucepan over medium-high heat until shimmering. Add lentils and cook, stirring occasionally, until lightly browned, about 3 minutes. Drain lentils on paper towel-lined plate. Season lentils with salt to taste and set aside. 
  2. Whisk coconut milk and cornstarch in small bowl until smooth and combined and set aside. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add garlic, ginger, and curry paste, and 1/8 teaspoon salt and cook, stirring occasionally, until mixture is dry and sticks to bottom of pot, 4 to 5 minutes. Add broth and cook, stirring and scraping bottom of pot with wooden spoon, until mixture is combined and bubbling, about 30 seconds. Whisk in coconut milk mixture and cook, stirring occasionally, until mixture is thickened, combined, and bubbling, 1 to 2 minutes longer. Season sauce with salt to taste.
  3. Reduce heat to low, add shrimp, cover, and cook, flipping shrimp halfway through cooking, until shrimp are just opaque, 4 to 6 minutes. Transfer shrimp to serving platter and pour sauce over shrimp. Sprinkle lentils and cilantro over shrimp, and serve.

Nutrition facts:

1 serving 340 calories 39 grams of protein 15 grams of carbohydrates 2 grams of fiber 2 grams of sugar 754 milligrams of sodium 191 milligrams of potassium 16 grams of fat ( 5 grams of saturated fat 8 grams of monounsaturated fat 1 grams of polyunsaturated fat ) 250 milligrams of cholesterol

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