Curried Shrimp in Coconut Milk
- Number of Servings: 4
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
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.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ATJT1980.
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.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ATJT1980.
Nutritional Info Amount Per Serving
- Calories: 157.9
- Total Fat: 4.1 g
- Cholesterol: 221.0 mg
- Sodium: 260.6 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.7 g
- Protein: 24.5 g
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