CURRY COCONUT SHRIMP
Community Recipe from
- teaspoon(s) 1 teaspoon canola oil
- 1 teaspoon canola oil
- 1/2 cup minced onion
- 1/2 cup minced red bell pepper
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon curry powder 1/2 cup light coconut milk
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 pound jumbo shrimp, peeled and
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped fresh cilantro
- 1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- 2. Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- 3. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- 4. In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
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This recipe is a personal recipe added by vjsuarez and has not been tested or endorsed by MyRecipes.
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CURRY COCONUT SHRIMP Recipe at a Glance
- COURSE: Main Dishes
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