Coconut Curry Shrimp
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
PAM® Organic Coconut Oil Cooking Spray
1/3 cup unsweetened flaked coconut
1/3 cup chopped cashews
3 tablespoons chopped fresh cilantro
1 pound peeled and deveined large shrimp, thawed if frozen
2 tablespoons mild curry powder
1 teaspoon kosher salt, divided
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 can (14 oz each) coconut milk
1 pkg (12 oz each) fresh green beans
2 tablespoons water
Hot cooked Jasmine rice
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 144 mg | 14% |
Carbohydrate | 18 g | 6% |
Cholesterol | 177 mg | 59% |
Total Fat | 32 g | 49% |
Iron | 7 mg | 39% |
Calories | 441 kcal | 22% |
Sodium | 1001 mg | 42% |
Protein | 28 g | 56% |
Saturated Fat | 22 g | 111% |
Sugars | 6 g | 1% |
Vitamin C | 13 mg | 21% |
Spray small skillet with cooking spray; heat over medium-low heat. Add coconut flakes to skillet and cook until toasted, about 5 minutes, stirring frequently. Stir together coconut flakes, cashews and cilantro in small bowl; set aside.
Place shrimp in bowl and spray lightly with cooking spray. Season shrimp with curry powder and 1/2 teaspoon salt. Spray large skillet with cooking spray; heat over medium heat. Add garlic and ginger to skillet and cook 30 seconds. Stir in shrimp and cook until shrimp start to turn pink, about 2 minutes. Pour in coconut milk; simmer 5 minutes.
Spray another large skillet with cooking spray; heat over medium heat. Add green beans and cook until they start to brown, about 5 minutes. Pour in water, cover and cook 2 minutes. Season with remaining 1/2 teaspoon salt.
Serve shrimp and green beans over rice with coconut curry sauce poured over. Garnish servings with coconut flake mixture.
Coconut Curry Shrimp