We love the aromatic basmati rice for this microwave version of a stir-fry.
1 1/2 pounds large shrimp, peeled and deveined
1 1/2 tablespoons olive oil, divided
1 tablespoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 cup red bell pepper strips
1 cup diagonally sliced green onions
2 garlic cloves, minced
1 cup light coconut milk
1/4 cup orange juice
1 1/2 tablespoons cornstarch
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup raisins
1/4 cup sliced almonds, toasted
1/4 cup shredded sweetened coconut
3 cups hot cooked basmati rice
How to Make It
Combine shrimp, 1 tablespoon oil, curry powder, coriander, and ground red pepper; set aside.
Combine 1 1/2 teaspoons oil, bell pepper, onions, and garlic in a 1-quart glass measure. Cover with plastic wrap; microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.
Combine coconut milk and next 5 ingredients (coconut milk through salt) in an 8-inch square baking dish; stir with a whisk. Microwave at HIGH 4 minutes or until thick, stirring after 2 minutes.
Stir in shrimp mixture and bell pepper mixture. Cover and microwave at HIGH for 8 minutes or until shrimp are done, stirring after 4 minutes. Stir in the raisins. Sprinkle with almonds and coconut. Serve with rice. Yield 6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice).
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