COCONUT CURRY SHRIMP

Coconut Curry Shrimp image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 10

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1/2 pound extra-large shrimp, peeled and deveined
Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped
1 tablespoon dry jerk seasoning
Cooked rice, for serving

Steps:

Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.