Simple Way to Prepare Delicious Coconut shrimp curry *SKINNY*

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Coconut shrimp curry SKINNY. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Coconut shrimp curry SKINNY Recipe. Made cauliflower rice instead of rice and was a big hit with the whole family.. "The best coconut shrimp I ever had" to quote my husband, that's how good these are, and he didn't even touch the dipping sauce! These shrimp are perfect for the Holidays, Superbowl or anytime you need an tasty appetizer.

You can cook Coconut shrimp curry SKINNY using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coconut shrimp curry SKINNY

1. Take 1-2 lbs of shrimp.
2. Take 1 can of lite coconut milk.
3. You need 1 can of diced tomatoes.
4. Prepare 1 of onion chopped.
5. Make ready 2 tbls of lemon juice.
6. You need 2 tsp of curry powder.
7. Make ready 1 tsp of tumeric.
8. Make ready 1/2 tsp of paprika.
9. Take of minced garlic.
10. Take of minced ginger.
11. Take of salt pepper.

Coconut curry shrimp in a hurry is loaded with tender shrimp, crunchy bell pepper, onions and the MOST DELICIOUS coconut curry sauce.Place shrimp on a plate and cover with a paper towel.This coconut shrimp curry is so delicious and easy to make, you could literally have this on your dinner table in no time at all.Forget take-out, forget going out for dinner, make this curry right at home!

Coconut shrimp curry SKINNY instructions

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.

Add scallion whites and red curry paste and sauté one minute.Add coconut milk, fish sauce, baby corn, edamame, mushrooms, and water chestnuts, and mix well.Remove from heat, mix in scallion greens and cilantro.

There's a reason this recipe has been so popular on my blog for many years and it's because of the flavors we achieve!Add shrimp and peas, stirring to coat with the spices.Stir in orange juice, coconut milk, and salt; heat through.These crispy shrimp are rolled in a coconut beer batter before frying.For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.