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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
3/4 cup finely chopped onion |
1/2 jalapeño pepper, seeded and minced |
cooking spray |
1 1/4 pounds large shrimp, peeled and deveined |
1 teaspoon ground ginger |
1/2 to 1 teaspoon curry powder |
1 cup light coconut milk |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/2 cup frozen petite green peas |
3 cups hot cooked long-grain rice |
Directions:
1. Heat a large nonstick skillet over medium- high heat. Add onion and jalapeño pepper. Coat vegetables with cooking spray; sauté 4 minutes. Add shrimp, ginger, and curry powder; sauté 3 minutes. Add coconut milk and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until shrimp are done. Serve over rice.
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