This Easy Coconut Curry Shrimp Buddha Bowl post is sponsored by Taylor Farms, but all opinions are my own. Thank you for supporting the brands that support Bowl Obsessed! 
It’s it’s not easy, I’m not interested! This Easy Coconut Curry Shrimp Buddha Bowl fits that requirement.
I’m just going to say it. I have been completely lazy in the kitchen this past week! Since Thanksgiving, I haven’t felt like cooking much, understandable becuase I cooked for an army a week leading up to it! Who’s with me??
BUT, the stuggle is real since I still want healthy and nutritious meals. Enter Taylor Farms STIR FRY KITS!
They already did the hard work for you…just saying. These kits could not be eaiser and they are PACKED with veggies.
Taylor Farms recently sent me a few of their NEW Stir Fry Kits to try out and I was so excited to experiment and create this recipe with the Coconut Curry flavor!
DO NOT reach for that takeout menu…If you have 20 minutes, you can make this Easy Coconut Curry Shrimp Buddha Bowl too!
Skip the takeout, and make this instead. One of your weeknight meals just got healthier, thanks to Taylor Farms, and you will NOT be disappointed.
You will need:
1 Taylor Farms Coconut Curry Stir-fry Kit from {sauce included}
2 Tablespoons of high heat cooking oil {I used Newfound Foods Avocado Oil}
1 pound of shrimp, peeled and deveined
½ red bell pepper, chopped
1 cup quinoa, cooked
1 head of romaine lettuce, chopped
¼ cup cilantro
Pink salt and pepper to taste
1 lime, ½ juiced the other ½ for garnish
1 Tablespoon water
NOTE* The ½ lime and 1 Tablespoon of water is to mix into the cocnut curry sauce to thin! This makes the perfect dressing for your buddha bowl!
Directions:
To make this Easy Coconut Curry Shrimp Buddha Bowl, start by cooking the quinoa according to the package. Next, start to prep the shrimp.
Pat the shrimp dry, season with pink salt and pepper and coat with high-heat cooking oil. I used Newfound Foods Avocado Oil.
This avocado oil is perfect or hight heat cooking.
Then, broil the shrimp on high for about 5 minutes until the shrimp curl into each other. Set aside.
While your shrimp are broiling , it’s time to cook the Taylor Farms Stir-fry veggies .
Start by adding a tablespoon of cooking oil to a Wok or cast-iron skillet.
Discard the coconut curry sauce that comes in the stir-fry kit and add all of the veggies from the bag to the Wok or cast-iron skillet.
Cook on medium-high heat for 4-6 minutes until the veggies are cooked and get vibrant.
Now for my favorite part, time to build your bowls!
I can’t get over how easy this meal was!! Feel free to add a differenct protein.
Chicken or beef would work, and if you are looking for a plant based option, add some chickpeas!
Lastly, drizzle with the Coconut Curry sauce! It really makes the perfect dressing. And the best part? I didn’t have to make it. It comes in the Taylor Farms Stir-fry Kit already to go. WINNING!
I hope you enjoy this recipe as much as I loved creating it!
Easy Coconut Curry Shrimp Buddha Bowl
Skip the takeout, and make this instead! One of your weeknight meals just got healthier, and you will NOT be disappointed.
Ingredients
- 1 Taylor Farms Coconut Curry Stir-fry Kit from @yourtaylorfarms {sauce included btw}
- 2 Tablespoons of high heat cooking oil
- 1 pound of shrimp, peeled and deveined
- ½ red bell pepper, chopped
- 1 cup quinoa, cooked
- 1 head of romaine lettuce, chopped
- ¼ cup cilantro
- Pink salt and pepper to taste
- 1 lime, ½ juiced the other ½ for garnish
- 1 Tablespoon water
Directions
- Step 1 Bring 2 cups of water to a boil in a pot. Add the quinoa and turn down the heat to medium low. Cook for 12-15 minutes, fluff with a fork and set aside.
- Step 2 While the quinoa is cooking, broil the shrimp. Pat the shrimp dry, season with pink salt and pepper and coat with high heat cooking oil. I used @newfoundfoodies Avocado Oil. Broil on high for about 5 minutes until the shrimp curl into each other. Set aside.
- Step 3 Add a tablespoon to a Wok or cast-iron skillet. Discard the coconut curry sauce that comes in the stir-fry kit and add all of the veggies from the bag to the Wok or cast-iron skillet. Cook on medium-high heat for 4-6 minutes until the veggies are cooked and get vibrant. Set a side.
- Step 4 Open the coconut curry sauce and add all of it to a bowl. Whisk the sauce together with the juice of ½ lime, and tablespoon of water to thin. Chop your romaine lettuce and raw red bell peppers.
- Step 5 Time to build your bowls! Add your chopped romaine lettuce, quinoa, red bell peppers, cooked stir fry veggies, and broiled shrimp. Finish with cilantro, lime wedge, and the coconut curry sauce for the dressing. Enjoy!
