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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We love the aromatic basmati rice for this microwave version of a stir-fry. Ingredients:
1 1/2 pounds large shrimp, peeled and deveined |
1 1/2 tablespoons olive oil, divided |
1 tablespoon curry powder |
1/2 teaspoon ground coriander |
1/4 teaspoon ground red pepper |
1 cup red bell pepper strips |
1 cup diagonally sliced green onions |
2 garlic cloves, minced |
1 cup light coconut milk |
1/4 cup orange juice |
1 1/2 tablespoons cornstarch |
1 tablespoon low-sodium soy sauce |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 cup raisins |
1/4 cup sliced almonds, toasted |
1/4 cup shredded sweetened coconut |
3 cups hot cooked basmati rice |
Directions:
1. Combine shrimp, 1 tablespoon oil, curry powder, coriander, and ground red pepper; set aside.
2. Combine 1 1/2 teaspoons oil, bell pepper, onions, and garlic in a 1-quart glass measure. Cover with plastic wrap; microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.
3. Combine coconut milk and next 5 ingredients (coconut milk through salt) in an 8-inch square baking dish; stir with a whisk. Microwave at HIGH 4 minutes or until thick, stirring after 2 minutes.
4. Stir in shrimp mixture and bell pepper mixture. Cover and microwave at HIGH for 8 minutes or until shrimp are done, stirring after 4 minutes. Stir in the raisins. Sprinkle with almonds and coconut. Serve with rice. Yield 6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice).
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