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Recipe: Perfect Coconut shrimp curry *SKINNY*

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Coconut shrimp curry *SKINNY*. Marinade shrimp in lemon juice, pepper, salt, paprika. While shrimp is marinading,Saute chopped onion in oil for a couple minutes till translucent. Cook for a couple of minutes until you get a smooth homogenous sauce.

Coconut shrimp curry *SKINNY* Instructions to make Coconut shrimp curry *SKINNY*: Marinade shrimp in lemon juice, pepper, salt, paprika. While shrimp is marinading,Saute chopped onion in oil for a couple minutes till translucent. Our one-pot coconut curry shrimp will bring flair and style to a dinner menu gone stale. You can cook Coconut shrimp curry *SKINNY* using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coconut shrimp curry *SKINNY*

  1. Prepare 1-2 lbs of shrimp.
  2. Prepare 1 can of lite coconut milk.
  3. You need 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. Prepare 1 tsp of tumeric.
  8. Prepare 1/2 tsp of paprika.
  9. You need of minced garlic.
  10. You need of minced ginger.
  11. You need of salt pepper.

Here is how you cook that. In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add coconut milk, fish sauce and mix well.

Coconut shrimp curry *SKINNY* instructions

  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.

Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Serve the curry with brown rice and garnish with cilantro. Add in the coconut milk and shrimp to the pan and stir well. Garnish with cilantro and chili peppers if desired. Reduce the heat to medium low and pour in the coconut milk, stirring to combine.

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