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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice. 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 |
Directions:
1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
2. 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.
3. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
4. 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.
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