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Creamy Coconut Shrimp

  • 4servings
  • 197calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, C
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked long-grain rice

  2. Cooking spray

  3. 1 cup chopped red bell pepper

  4. 1 cup chopped green onions

  5. 1 tablespoon grated peeled fresh ginger

  6. 1 teaspoon curry powder

  7. 1/4 teaspoon crushed red pepper

  8. 1 (13 1/2-ounce) can light coconut milk

  9. 1 1/4 pounds medium shrimp, peeled and deveined

  10. 1/2 teaspoon salt

  11. 1 lime, quartered

  12. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Cook rice according to package directions, omitting salt and fat.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add bell pepper and next 4 ingredients. Sauté 2 minutes. Add coconut milk, shrimp, and salt; cook over medium heat 7 to 8 minutes or until shrimp are done (do not boil), stirring occasionally.

  3. Place 3/4 cup rice on each of 4 serving plates; spoon shrimp mixture evenly over rice. Squeeze 1 lime quarter over each serving and sprinkle with chopped cilantro.

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