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Prep Time: 13 Minutes Cook Time: 10 Minutes |
Ready In: 23 Minutes Servings: 4 |
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In a hurry? Use instant rice or new ready-cook varieties. Ingredients:
1 1/2 cups uncooked long-grain rice |
cooking spray |
1 cup chopped red bell pepper |
1 cup chopped green onions |
1 tablespoon grated peeled fresh ginger |
1 teaspoon curry powder |
1/4 teaspoon crushed red pepper |
1 (13.5-ounce) can light coconut milk |
1 1/4 pounds medium shrimp, peeled and deveined |
1/2 teaspoon salt |
1 lime, quartered |
1/4 cup chopped fresh cilantro |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add bell pepper and next 4 ingredients. Sauté 2 minutes. Add coconut milk, shrimp, and salt; cook over medium heat 7 to 8 minutes or until shrimp are done (do not boil), stirring occasionally.
3. Place 3/4 cup rice on each of 4 serving plates; spoon shrimp mixture evenly over rice. Squeeze 1 lime quarter over each serving and sprinkle with chopped cilantro.
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