Curried coconut shrimp and wheat berries

1 cup wheat berries, soaked 8 to 10 hours, drained
2 Tbsp. sugar
1-1/2 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground red pepper
1 lb. large shrimp, peeled, deveined
3 Tbsp. olive oil, divided
1 medium onion, chopped
1 clove garlic, minced
1 can (13.5 oz.) lite coconut milk
1-1/2 Tbsp. fresh lime juice
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

PLACE wheat berries in medium saucepan. Add 1-1/2 qt. (6 cups) cold water. Bring to boil. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain; cover to keep warm.

MIX sugar, curry powder, salt and ground red pepper in large resealable plastic bag. Add shrimp; seal bag. Shake bag gently to completely coat shrimp with the seasoning mixture. Refrigerate until ready to use.

HEAT 1 Tbsp. of the oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until tender. Add wheat berries; mix lightly. Spoon onto serving platter; cover to keep warm. Heat remaining 2 Tbsp. oil in skillet. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink. Add coconut milk and lime juice; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Spoon over wheat berry mixture; sprinkle with coconut.

Serving Size: 4

Number of Servings: 1

Recipe submitted by SparkPeople user TRIXI_SRA.