Caribbean Coconut Curry Shrimp
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Caribbean Coconut Curry Shrimp
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 1 | cup uncooked rice |
| 1/2 | cup flaked coconut |
| 2 | tablespoons vegetable oil |
| 1 | pound medium shrimp, peeled |
| 1 | cup red or green bell pepper strips |
| 1‑1/2 | teaspoons bottled minced garlic |
| 1 | teaspoon curry powder |
| 2/3 | cup milk |
| 2 | teaspoons cornstarch |
| 1 | cup frozen peas |
PREPARATION:
- Cook rice according to package directions.
- While rice is cooking, toast coconut in large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly; remove from pan. Crumble into smaller pieces when cool.
- Add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder; cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque.
- Combine milk and cornstarch in small bowl until smooth; stir into skillet. Add peas. Cook and stir 1 to 2 minutes or until thickened. Serve over rice; top with toasted coconut.
Serving Suggestion
Serve with garlic bread and tossed salad.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
| Sodium | 261 mg |
| Protein | 26 g |
| Fiber | 4 g |
| Carbohydrate | 55 g |
| Cholesterol | 178 mg |
| Saturated Fat | 7 g |
| Total Fat | 12 g |
| Calories from Fat | 25 % |
| Calories | 439 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 3 |
| Fat | 2 |
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