Fresh basil and light coconut milk give this easy-to-prepare shrimp an updated and aromatic appeal.
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
1/2 cup minced shallots
1 tablespoon curry powder
1 cup diced red bell pepper
1 1/2 cups diced tomato
1/2 cup light coconut milk
1/4 cup chopped fresh or 4 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1 (10 1/2-ounce) can low-salt chicken broth
6 cups hot cooked rice
3 tablespoons flaked sweetened coconut, toasted
How to Make It
Combine shrimp and flour in a bowl; toss well, and set aside.
Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.