Coconut shrimp curry <em>SKINNY</em>
Coconut shrimp curry <em>SKINNY</em>

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, coconut shrimp curry skinny. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Coconut shrimp curry SKINNY is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Coconut shrimp curry SKINNY is something that I’ve loved my entire life. They’re fine and they look wonderful.

Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. It was a skinny taste night!! Made this tonight and it was a winner. I used Chicken instead of shrimp but hubby loved it!

To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut shrimp curry skinny using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Coconut shrimp curry SKINNY:
  1. Prepare 1-2 lbs shrimp
  2. Make ready 1 can lite coconut milk
  3. Get 1 can diced tomatoes
  4. Take 1 onion chopped
  5. Get 2 tbls lemon juice
  6. Make ready 2 tsp curry powder
  7. Prepare 1 tsp tumeric
  8. Prepare 1/2 tsp paprika
  9. Take minced garlic
  10. Take minced ginger
  11. Make ready salt pepper

I made a momentous discovery while working on this recipe. The first batch we made ended up too thick, so we thought, why not use light. Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Instructions to make Coconut shrimp curry SKINNY:
  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

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice. This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious! This sassy shrimp curry cooks up super fast but magically tastes like it's slow simmered for hours.

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