Yield
4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)

Prep: 8 minutes; Cook: 20 minutes.

How to Make It

Step 1

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 1 to 2 minutes or until almost done. Remove shrimp from pan; keep warm.

Step 2

Add red bell pepper and onion to pan; cook over medium-high heat 5 minutes or until crisp-tender, stirring frequently. Combine coconut milk and cornstarch in a small bowl. Add cornstarch mixture, water, and next 3 ingredients to pan. Bring to a boil; simmer 1 to 2 minutes or until sauce is thickened. Add shrimp and peas; cook 1 minute or until thoroughly heated. Serve over basmati rice.

Cooking Light Superfast Suppers

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