Slow Cooker- Coconut Curry Shrimp

Name: Slow Cooker- Coconut Curry Shrimp
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 15 medium Baby Carrots; 1/2 medium onion, peeled and quartered; 2 clove Garlic, peeled; 1/2 Green Pepper; 3 tbsp Tomato Paste; 8 oz Light Coconut Milk; 3/4 tbsp Curry Powder; 1/2 tsp Crushed red pepper; 3/4 Cornstarch; 1 tbsp Water; 1 lb Cooked, shell, and deveined shrimp... Defrost if frozen

dav2k2009 @cook_3238943

Slow Cooker- Coconut Curry Shrimp

dav2k2009 @cook_3238943

Saved

Ingredients

40 mins

2 servings

15 mediumBaby Carrots
1/2 mediumonion, peeled and quartered
2 cloveGarlic, peeled
1/2Green Pepper
3 tbspTomato Paste
8 ozLight Coconut Milk
3/4 tbspCurry Powder
1/2 tspCrushed red pepper
3/4Cornstarch
1 tbspWater
1 lbCooked, shell, and deveined shrimp... Defrost if frozen

Saved

Steps

40 mins

1

In a food Processor, add onions, garlic, pepper, tomato paste, coconut milk , curry powder, and red pepper...mix until mostly smooth, about 20 seconds
2

Pour the sauce over the carrots and mix well
3

Cover and cook on high for about 4 hours until carrots are just crispy
4

Mix cornstarch and water together in a small bowl until cornstarch is dissolved.
Pour mixture into slow cooker, stir to combine, and continue cooking for 15 minutes
5

Add shrimp, stirring well. Cook for another 15 minutes