Ingredients
4
4 servings
- •1 teaspoon canola oil
- •0.5 cup minced onion
- •0.5 cup minced red bell pepper
- •1 clove garlic, minced
- •1 teaspoon ground cumin
- •0.75 teaspoon ground coriander
- •0.5 teaspoon curry powder
- •0.5 cup light coconut milk
- •1 teaspoon sugar
- •0.25 teaspoon crushed red pepper flakes
- •1 pound jumbo shrimp, peeled and deveined
- •1 tablespoon cornstarch
- •1 tablespoon water
- •2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- 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.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutritional Facts
Per 4 servings
- Calories: 191
- Carbohydrate: 9g
- Fat: 6g
- Fiber: 1g
- Protein: 24g
- Sugar: 3g
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