Coconut shrimp curry SKINNY

Name: Coconut shrimp curry *SKINNY*
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1-2 lbs shrimp; 1 can lite coconut milk; 1 can diced tomatoes; 1 onion chopped; 2 tbls lemon juice; 2 tsp curry powder; 1 tsp tumeric; 1/2 tsp paprika; minced garlic; minced ginger; salt pepper

masterchefBilly @cook_3603191

This is a quick and lite tasting shrimp dish. Make sure to get the rice started before you start cooking.

masterchefBilly @cook_3603191

This is a quick and lite tasting shrimp dish. Make sure to get the rice started before you start cooking.

Saved

Ingredients

25 mins

4 servings

1-2 lbsshrimp
1 canlite coconut milk
1 candiced tomatoes
1onion chopped
2 tblslemon juice
2 tspcurry powder
1 tsptumeric
1/2 tsppaprika
minced garlic
minced ginger
salt pepper

Saved

Steps

25 mins

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