{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Coconut Shrimp Curry with Vegetables over Brown Rice",
 "description": "A weeknight dinner of pink shrimp, onion, red pepper, zucchini and spinach in a pale-gold, lightly coconut curry broth over brown rice, about 590 mg sodium and 3.5 g saturated fat a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT30M",
 "recipeIngredient": [
  "2 tsp olive oil",
  "1 medium onion (110 g), diced",
  "1 medium red bell pepper (119 g), sliced thin",
  "2 tbsp curry powder",
  "1 tsp ground ginger",
  "1 tsp garlic powder",
  "¼ tsp cayenne pepper",
  "2 cups low-sodium chicken broth",
  "1 medium zucchini (196 g), cut in half-moons",
  "3 tbsp canned coconut milk (full-fat, shaken), thinned in the pot",
  "1 lb large raw shrimp (21–25 count), peeled and deveined, thawed; buy bags whose label lists only shrimp, with no salt, sodium or phosphate added",
  "4 cups (120 g) baby spinach",
  "2 tsp (12 g) fish sauce",
  "¼ tsp salt",
  "2 tbsp lime juice",
  "1 cup (4 g) chopped fresh cilantro leaves",
  "4 cups cooked brown rice, cooked without salt (1 cup a bowl)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "If the shrimp are frozen, put them in a bowl of cold tap water for 15 minutes, then drain and pat dry with a towel."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the olive oil in a deep 12-inch skillet or a 4-quart pot over medium heat. Add the onion and red pepper and cook 4 minutes, stirring, until the onion turns glassy. Do not let it brown."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the curry powder, ginger, garlic powder and cayenne. Cook 30 seconds, until the spices smell toasty."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the broth and add the zucchini. Bring to a simmer and cook, uncovered, 8 minutes, until the zucchini is tender and the broth has cooked down a little."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk in the coconut milk. It thins into the broth and gives a light, pale-gold sauce. Turn the heat off."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the shrimp, the fish sauce and the salt, then lay the spinach on top. Cover the pan and let it sit off the heat for 5 minutes. The shrimp are done when each one is pink and opaque all the way through; check the largest shrimp with a thermometer: it should read 145 °F (FDA, USDA FSIS). If it does not, or any shrimp is still grey in the middle, set the pan on low heat and stir until it does."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the lime juice and cilantro. Spoon over the brown rice, 1 cup of rice to each bowl."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "458 kcal",
  "proteinContent": "33.9 g",
  "carbohydrateContent": "63.9 g",
  "fatContent": "8.8 g",
  "saturatedFatContent": "3.5 g",
  "sugarContent": "at least 4.8 g (2 rows carry no value)",
  "sodiumContent": "594 mg",
  "fiberContent": "at least 7.4 g (2 rows carry no value)"
 },
 "image": "https://asharedpalate.com/assets/scenes/coconut-shrimp-curry.jpg",
 "imageAlt": "Pink shrimp, onion, red pepper, zucchini half-moons and spinach in a pale-gold curry broth over brown rice, chopped cilantro leaves on top, in a bowl",
 "url": "https://asharedpalate.com/coconut-shrimp-curry"
}