Coconut Curry Shrimp & Vegetables
This recipe, Coconut Curry Shrimp & Vegetables is from Diabetes Self-Management. This recipe is sooooo good that I’ve made it 3 times already since Easter.
Coconut Curry Shrimp & Vegetables Recipe
Coconut Curry Shrimp & Vegetables
2 tsp. cooking oil
3 cups assorted fresh vegetables (broccoli florets, bell pepper and zucchini strips, sliced carrots and/or sliced fresh mushrooms)
2 large shallots, finely chopped or one large onion
3 tsp. minced garlic
1 Tbsp. flour
2 tsp. curry powder
¼ tsp. salt
¼ tsp. ground red pepper
1 cup fat-free reduced-sodium chicken broth
½ cup reduced-fat coconut milk
¾ lb. peeled and deveined medium raw shrimp
Heat oil over medium-high heat in a large, deep nonstick skillet. Add vegetable, shallots and garlic; cook 2 minutes.
Stir in flour, curry powder, salt and ground red pepper; cook 1 minute, stirring constantly.
Stir in broth and coconut milk; cook and stir until thickened and bubbly. Stir in shrimp; return just to boiling. Reduce heat; simmer, covered, 3 minutes or until shrimp are opaque and vegetables are tender.
4 servings
(Recipe for Coconut Curry Shrimp & Vegetables came from Diabetes Self-Management, 2015)
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