Easy Caribbean Coconut Curry Shrimp Recipe | Savory Delights

INGREDIENTS

1 cup uncooked rice 1/2 cup flaked coconut 2 tablespoons vegetable oil 1 pound medium shrimp, peeled 1 cup red or green bell pepper strips 1‑1/2 teaspoons bottled minced garlic 1 teaspoon curry powder 2/3 cup milk 2 teaspoons cornstarch 1 cup 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. This recipe appears in: Island NUTRITIONAL INFORMATION: 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