Curry-Coconut Shrimp

Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

“Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.”

Ingredients

  • 1 teaspoon canola oil
  • 1/2 cup minced onion
  • 1/2 cup minced red bell pepper
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon curry powder

  • 1/2 cup light coconut milk
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons chopped fresh cilantro

Directions

Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.

Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.

Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.

In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts

Per Serving: 191 calories; 6.1  8.5  24  173  175