Coconut Shrimp With Rice Recipe

Name: Coconut Shrimp With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. vegetable oil; 2 cloves minced garlic; !/2 cup ea. finely chopped onion(sweet is best)and red and yellow bell peppers; 1 tsp.ground coriander; 1/2 tsp. curry powder; 3/4 tsp. ground cumin; 1 1/2 cups coconut milk; 1 Tbsp suger or hoisin sauce; red pepper flakes if desired; 1 1/2 pounds raw peeled large or jumbo shrimp; 1 Tbsp. cornstarch; Appr.4 cups hot rice of choice; (jasmine is nice)

Servings: persons

3 Tbsp. vegetable oil
2 cloves minced garlic
!/2 cup ea. finely chopped onion(sweet is best)and red and yellow bell peppers
1 tsp.ground coriander
1/2 tsp. curry powder
3/4 tsp. ground cumin
1 1/2 cups coconut milk
1 Tbsp suger or hoisin sauce
red pepper flakes if desired
1 1/2 pounds raw peeled large or jumbo shrimp
1 Tbsp. cornstarch
Appr.4 cups hot rice of choice
(jasmine is nice)

1
Heat oil over medium heat. Add garlic, peppers, onions. Cook till soft,4 mins.
2
Add curry, cumin, coriander.
3
Stir in sugar, coconut milk, hot pepper flakes or other heat added now if desired. Cook 3 mins. longer, uncovered on low heat.
4
Add shrimp, turn up heat to medium- low for appr. 5 mins.or till shrimp cooked.
5
Combine cornstarch with 2Tbs. water, add to shrimp mixture. Cook untill thickened, 2 mins.
6
Serve over hot rice of choice.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tbsp. vegetable oil, 2 cloves minced garlic, !/2 cup ea. finely chopped onion(sweet is best)and red and yellow bell peppers, 1 tsp.ground coriander, and more.

Yes, Coconut Shrimp With Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp With Rice

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