Curry Coconut Shrimp
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 1 teaspoon canola oil
- ½ cup minced onion
- ½ cup minced red bell pepper
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon curry powder
- ½ cup light coconut milk
- 1 teaspoon sugar
- ¼ 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
- Servings Per Recipe 4
- Calories 191
- % Daily Value *
- Total Fat 6g 8%
- Saturated Fat 2g 11%
- Cholesterol 173mg 58%
- Sodium 175mg 8%
- Total Carbohydrate 9g 3%
- Dietary Fiber 1g 4%
- Total Sugars 3g
- Protein 24g
- Vitamin C 30mg 148%
- Calcium 76mg 6%
- Iron 3mg 19%
- Potassium 313mg 7%
