Coconut curry shrimp
7
Points®
Temps total: 18 min • Préparation: 10 min • Cuisson: 8 min • Portions: 4 • Difficulté: Facile
A classic combination that’s easy to spice up or cool down. If you like a looser sauce, add 1/2 cup of water to the coconut milk.
Ingrédients
Cooking spray
2 spray(s)
Olive oil
2 tsp(s)
Curry powder
1 tbsp(s), mild or hot, to taste
Table salt
½ tsp(s)
Uncooked scallions
½ cup(s), thinly sliced, green and white parts separated
Canned unsweetened light coconut milk
½ cup(s)
Uncooked shrimp
1 oz, large, shelled and deveined
Cooked long grain brown rice
3 cup(s)
Instructions
1
Coat a medium to large skillet with cooking spray; add oil and set over medium heat. When heated, add curry powder and salt; cook, stirring constantly, until curry is fragrant, about 1 minute.
2
Add white parts of scallions; cook, stirring occasionally, about 2 minutes more. Add coconut milk; stir to blend. Add shrimp; cook, stirring occasionally, until shrimp turn pink, about 4 to 5 minutes. Sprinkle with green parts of scallions; serve. Yields about 5 to 6 shrimp, 3/4 cup rice and 1 to 2 tablespoons sauce per serving.
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