PAM® Organic Coconut Oil Cooking Spray
1/3 cup unsweetened flaked coconut
1/3 cup chopped cashews
3 tablespoons chopped fresh cilantro
1 pound peeled and deveined large shrimp, thawed if frozen
2 tablespoons mild curry powder
1 teaspoon kosher salt, divided
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 can (14 oz each) coconut milk
1 pkg (12 oz each) fresh green beans
2 tablespoons water
Hot cooked Jasmine rice
Coconut Curry Shrimp
|% Daily Value|
|Total Fat||32 g||49%|
|Saturated Fat||22 g||111%|
|Dietary Fiber||5 g||19%|
|Vitamin C||13 mg||22%|
|Vitamin A||965 iu||19%|
Spray small skillet with cooking spray; heat over medium-low heat. Add coconut flakes to skillet and cook until toasted, about 5 minutes, stirring frequently. Stir together coconut flakes, cashews and cilantro in small bowl; set aside.
Place shrimp in bowl and spray lightly with cooking spray. Season shrimp with curry powder and 1/2 teaspoon salt. Spray large skillet with cooking spray; heat over medium heat. Add garlic and ginger to skillet and cook 30 seconds. Stir in shrimp and cook until shrimp start to turn pink, about 2 minutes. Pour in coconut milk; simmer 5 minutes.
Spray another large skillet with cooking spray; heat over medium heat. Add green beans and cook until they start to brown, about 5 minutes. Pour in water, cover and cook 2 minutes. Season with remaining 1/2 teaspoon salt.
Serve shrimp and green beans over rice with coconut curry sauce poured over. Garnish servings with coconut flake mixture.
Coconut Curry Shrimp
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