Coconut-Curry Shrimp
- Number of Servings: 4
Ingredients
1 tsp Olive Oil1/2 Cup Minced Onion1/2 Cup Minced Sweet Red Pepper1 Clove Garlic, Minced1 tsp Ground Cumin3/4 tsp Ground Coriander1/2 tsp Red Curry Paste1 Cup Lite Coconut Milk1 tsp Sugar1/2 tsp Thai Hot Chili sauce1 LB Shrimp (Peeled & Devained)1 TBS Cornstarch1/4 Cup Minced Fresh Cilantro
Heat oil in a large, nonstick pan over medium heat. Add onions, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 mins. Add the cumin, coriander and curry paste. Cook for 1 minute. Add the coconut milk, sugar and Thai hot chili sauce. Bring to a boil. Reduce haet and simmmer, uncovered for 2 mins.
Stir in the shrimp. Increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 mins. In a small bowl, combine cornstarch with 1 TBS water. Add to shrimp mixture. Cook until sauce is bubbly and has thickened, about 1 min. Stir in cilantro and remove from heat.
Serve with basmati or jasmin rice. (Rice is not accounted for.)
Number of Servings: 4
Recipe submitted by SparkPeople user WMALOVICH.
Stir in the shrimp. Increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 mins. In a small bowl, combine cornstarch with 1 TBS water. Add to shrimp mixture. Cook until sauce is bubbly and has thickened, about 1 min. Stir in cilantro and remove from heat.
Serve with basmati or jasmin rice. (Rice is not accounted for.)
Number of Servings: 4
Recipe submitted by SparkPeople user WMALOVICH.
Nutritional Info Amount Per Serving
- Calories: 210.6
- Total Fat: 6.8 g
- Cholesterol: 173.5 mg
- Sodium: 182.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.2 g
- Protein: 24.6 g