Coconut Curry Shrimp
7
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This is 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. Add cilantro, hot peppers or tomatoes for a completely different twist. Serve this recipe with fresh pineapple, mango or papaya to cut the spice.
Ingredients
Cooking spray
2 spray(s)
Olive oil
2 tsp
Curry powder
1 Tbsp, mild or hot, to taste
Table salt
½ tsp
Scallions
3 medium, thinly sliced, green and white parts separated
Canned unsweetened light coconut milk
½ cup(s)
Uncooked shrimp
1 pound(s), 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.
3
Serving size: about 5 to 6 shrimp, 3/4 cup rice and 1 to 2 tbsp sauce
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