Coconut curry shrimp
1 Tbsp, mild or hot, to taste
3 medium, thinly sliced, green and white parts separated
Light unsweetened coconut milk
1 pound(s), large, shelled and deveined
Long grain cooked brown rice
- 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.
- 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.