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Curried Coconut Shrimp

Yield 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
Prep: 8 minutes; Cook: 20 minutes.

Ingredients

  • Cooking spray
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 large red bell pepper, cut into 1/4-inch strips
  • 1 cup thinly sliced onion (about 1)
  • 1 cup light coconut milk
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1 1/2 tablespoons grated peeled fresh ginger or bottled minced ginger
  • 1 teaspoon curry powder
  • 3/4 teaspoon salt
  • 1/2 cup frozen petite green peas
  • 3 cups hot cooked basmati rice

Nutrition Information

  • calories 383
  • caloriesfromfat 12 %
  • fat 4.9 g
  • satfat 2.5 g
  • monofat 0.4 g
  • polyfat 0.7 g
  • protein 31 g
  • carbohydrate 51.3 g
  • fiber 2.8 g
  • cholesterol 242 mg
  • iron 7 mg
  • sodium 756 mg
  • calcium 70 mg

How to Make It

  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.

  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