Coconut Curry Shrimp

Temps & Portions
4 servings
25 minutes temps de préparation =
10 minutes préparation +
15 minutes cuisson
  • 1 lb. (450 g) uncooked large shrimp, peeled and deveined
    Kitchen Seafood Kick'n Shrimp 284G
    $9.71 • Chq
  • 2 tsp. (10 mL) curry powder, divided
    Club House Curry 100G
    $8.63 • Chq
  • 2 Tbsp. (30 mL) vegetable oil, divided
    Unico Vegetable Oil 3L
    $7.55 • Chq
  • 1 medium onion, thinly sliced
    Onions Yellow Small Bulk ~1LB
    $2.15 • lb
  • 1 large red bell pepper, sliced
    Pepper Bell Green 1EA
    $2.14 • Chq
  • 1 clove garlic, chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $4.31 • Chq
  • 1 can (410 mL.) light coconut milk
    Grace Coconut Milk 400ML
    $1.93 • Chq
  • 1 package Knorr® Sidekicks® Chicken Fried Rice Side Dish
  • Season shrimp with 1 teaspoon (5 mL) curry powder.
  • Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp from skillet and set aside.
  • Heat remaining 1 tablespoon (15 mL) oil in same skillet and cook onion, red pepper and remaining 1 teaspoon (5 mL) curry, stirring frequently, until vegetables are almost tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in coconut milk and Knorr Sidekicks®. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender.
  • Stir in shrimp; heat through. Garnish, if desired, with cilantro.
  • Each serving of this dish is an excellent source of vitamin C and iron. Looking to add more veggies? Throw in frozen peas and chopped spinach! *See nutrition information for sodium content.