Serve this dish with fresh mango and pineapple cubes. Add more or less crushed red pepper to make it as spicy as you like.
Cooking Light JULY 2005
Combine the first 9 ingredients in a medium bowl; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 2 minutes. Add green onions and red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately with rice.
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