Caribbean Coconut Curry Shrimp

Caribbean Coconut Curry Shrimp

Caribbean Coconut Curry Shrimp

Prep and Cook Time 20 minutes


Makes 4 servings


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


  1. Cook rice according to package directions.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Calories 439
Calories from Fat 25 %
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 178 mg
Carbohydrate 55 g
Fiber 4 g
Protein 26 g
Sodium 261 mg

Dietary Exchange

Starch 3
Vegetable 1
Meat 2
Fat 2

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