Curry Shrimp with Rice

Quick and delicious way to prepare shrimp!

Servings:

Serves 4

Nutrition:

Calories 390, Total Fat 21g, Saturated Fat 4g, Cholesterol 145mg, Sodium 690mg, Total Carbohydrate 33g, Dietary Fiber 3g, Total Sugars 5g , Protein 19g

Recipe

Prep Time/Cook Time:

10 minutes / 20 minutes

Ingredients:

1 pound peeled shrimp
1/4 teaspoon ADAMS GROUND BLACK PEPPER
1 Tablespoon CURRY POWDER
1 Tablespoon MUSTARD SEED
1/4 teaspoon ADAMS GROUND CINNAMON
1 1/3 cup water
1 cup coconut milk
5 teaspoons oil
1 cup chopped onion
1/8 teaspoon ADAMS CRUSHED RED PEPPER
1 cup instant rice
1 cup chopped carrot

Directions:

In large pan, heat 2 Tablespoons of oil. Add shrimp and cook until done (about 2 minutes on each side. Remove from pan. Add remaining oil to pan along with onion and carrots. Add all spices and water and bring to a boil. Cook for about 5 minutes. Add shrimp to pan, reduce heat and cook about 1 minute. In separate pan, bring coconut milk to a boil. Add instant rice, cover and remove from heat. Serve shrimp and sauce over coconut rice.

Curry Shrimp with Rice

Recipe

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