Curry-Coconut Shrimp

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Step: 1

Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.

Step: 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.

Step: 3

Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.

Step: 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.

Per Serving: 191 calories; protein 24g; carbohydrates 8.5g; fat 6.1g; cholesterol 172.5mg; sodium 175.1mg.

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