Coconut-Curry Shrimp

Makes 6
Prep 20 m
Cook 25 m



  1. 1 of 2 Heat oil in large nonstick skillet. Add garlic, onion, peppers, green onion, curry and pepper flakes; saute 12 minutes. Add broth and coconut cream; cook 5 minutes. Add shrimp; cook 4 minutes or until opaque.
  2. 2 of 2 Stir cornstarch, water and salt in small bowl. Stir into skillet; cook, stirring occasionally, for 2 minutes, until sauce thickens. Serve over rice.
Nutrition Information for Coconut-Curry Shrimp
Servings Per Recipe: 6
Per Serving: 434 kcal cal., 35 g pro., 782 mg sodium, 231 mg chol., 42 g carb., 13 g Fat, total