See Also: Caribbean Coconut Curry Shrimp(recipes)
Coconut Chicken Curry(recipes)
Mild coconut curry(recipes)
Shrimp Curry(recipes)
Caribbean Shrimp with Rice(recipes)
Caribbean Shrimp & Pasta(recipes)
Green coconut fish curry(recipes)
Charred aubergine and coconut curry(recipes)
Thai Shrimp Curry(recipes)
West Sumatran Fish Curry with Coconut Milk(recipes)

Caribbean Coconut Curry Shrimp (recipes)


Caribbean Coconut Curry Shrimp

Prep and Cook Time: 20 minutes

Yield: Makes 4 servings



Ingredients:



1cup uncooked rice

1/2cup flaked coconut

2tablespoons vegetable oil

1pound medium shrimp, peeled

1cup red or green bell pepper strips

1-1/2teaspoons bottled minced garlic

1teaspoon curry powder

2/3cup milk

2teaspoons cornstarch

1cup frozen peas









Preparation:





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:







Serving Size:







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