Coconut shrimp curry <em>SKINNY</em>
Coconut shrimp curry <em>SKINNY</em>

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, coconut shrimp curry skinny. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you.

Coconut shrimp curry SKINNY is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Coconut shrimp curry SKINNY is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have coconut shrimp curry skinny using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut shrimp curry SKINNY:
  1. Make ready shrimp
  2. Take lite coconut milk
  3. Take diced tomatoes
  4. Take onion chopped
  5. Make ready lemon juice
  6. Take curry powder
  7. Take tumeric
  8. Take paprika
  9. Make ready minced garlic
  10. Get minced ginger
  11. Make ready salt pepper

This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious! This sassy shrimp curry cooks up super fast but magically tastes like it's slow simmered for hours. Coconut shrimp curry is one of those quick and easy weeknight dishes.

Steps to make Coconut shrimp curry SKINNY:
  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

Choose Coconut Milk Wisely for this Shrimp Curry. I made a momentous discovery while working on this recipe. The first batch we made ended up too thick, so we thought, why not use light. This quinoa may have shrimp, but it's not shrimpy. Get ready to fill up on this whole grain goodness.

So that’s going to wrap it up with this exceptional food coconut shrimp curry skinny recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!