Follow these steps for perfect results
long-grain rice
uncooked
cooking spray
for coating skillet
red bell pepper
chopped
green onions
chopped
fresh ginger
grated, peeled
curry powder
crushed red pepper
light coconut milk
medium shrimp
peeled and deveined
salt
lime
quartered
fresh cilantro
chopped
Cook rice according to package directions, omitting salt and fat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add chopped red bell pepper, chopped green onions, grated fresh ginger, curry powder, and crushed red pepper to the skillet.
Saute for 2 minutes.
Add light coconut milk, shrimp, and salt to the skillet.
Cook over medium heat for 7 to 8 minutes, or until shrimp are cooked through (do not boil), stirring occasionally.
Place 3/4 cup cooked rice on each of 4 serving plates.
Spoon shrimp mixture evenly over the rice.
Squeeze 1 lime quarter over each serving.
Sprinkle with chopped fresh cilantro.
Expert advice for the best results
Adjust the amount of crushed red pepper to your desired level of spiciness.
For a richer flavor, use full-fat coconut milk.
Garnish with toasted coconut flakes for added texture and flavor.
Everything you need to know before you start
15 minutes
Rice can be cooked in advance.
Serve in a shallow bowl, garnished with cilantro and a lime wedge.
Serve with a side of steamed vegetables.
Pairs well with a green salad.
Complements the spice and coconut flavors.
Discover the story behind this recipe
Coconut milk and shrimp are staples in many Southeast Asian cuisines.
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