Photo of Coconut curry shrimp by WW

Coconut curry shrimp

7
6
2
SmartPoints® value per serving
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy
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.

Ingredients

Cooking spray

2 spray(s)

Olive oil

2 tsp

Curry powder

1 Tbsp, mild or hot, to taste

Table salt

½ tsp

Uncooked scallion(s)

3 medium, thinly sliced, green and white parts separated

Light unsweetened coconut milk

½ cup(s)

Uncooked shrimp

1 pound(s), large, shelled and deveined

Long grain cooked 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.

Notes

Add cilantro, hot peppers or tomatoes for a completely different twist.Serve this recipe with fresh pineapple, mango or papaya to cut the spice (will affect SmartPoints value).