How to Make Delicious Coconut shrimp curry *SKINNY*

Healthy Food Recipes.

Coconut shrimp curry *SKINNY*. Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you.

Coconut shrimp curry *SKINNY* The leftovers make lunch something to look forward to instead of something to dread. This recipe is also great for parties - it will impress your guests with its unforgettable zing. Spray a baking sheet with olive oil spray (or line with parchment). You can have Coconut shrimp curry *SKINNY* using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coconut shrimp curry *SKINNY*

  1. You need 1-2 lbs of shrimp.
  2. You need 1 can of lite coconut milk.
  3. It's 1 can of diced tomatoes.
  4. Prepare 1 of onion chopped.
  5. Prepare 2 tbls of lemon juice.
  6. Prepare 2 tsp of curry powder.
  7. It's 1 tsp of tumeric.
  8. It's 1/2 tsp of paprika.
  9. It's of minced garlic.
  10. You need of minced ginger.
  11. Prepare of salt pepper.

Directions: In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Great recipe for Coconut shrimp curry *SKINNY*. This is a quick and lite tasting shrimp dish.

Coconut shrimp curry *SKINNY* step by step

  1. Marinade shrimp in lemon juice, pepper, salt, paprika. Let it sit in fridge for 15 minutes..
  2. While shrimp is marinading,Saute chopped onion in oil for a couple minutes till translucent. About 3-5 min..
  3. Add spices.. ginger, garlic, tumeric, curry, salt. Stir, Cook 3-5 minutes.
  4. Stir.
  5. Add canned tomato with juice. Cook about a minute.
  6. Add coconut milk. Bring to boil and simmer for about 5minutes..
  7. Add shrimp. Dump the entire bag in the pan. Cook about 5 minutes or until pink.
  8. Plate on a bed of rice and top with cilantro. Enjoy.

Make sure to get the rice started before you start cooking. Heat a wok or large skillet over medium heat. Add about half of the curry paste, and stir until fragrant. Add the stock and the coconut milk and stir. Bring to a boil, reduce heat to low and add the shrimp.