Recipe courtesy of Guy Fieri
Recipe courtesy of Guy Fieri
Coconut Curry Shrimp
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2183
- Total Fat
- 212 g
- Saturated Fat
- 93 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 59 g
- Cholesterol
- 365 mg
- Sodium
- 2204 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2183
- Total Fat
- 212 g
- Saturated Fat
- 93 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 59 g
- Cholesterol
- 365 mg
- Sodium
- 2204 mg
Ingredients
Directions
- Heat vegetable oil in a medium saute pan on medium heat. Lightly season shrimp with salt and pepper to taste; set aside in fridge until ready to use. Using a small strainer, sift curry powder into hot oil and cook for about 2 minutes on medium heat, stirring constantly. Add onions and sautee for 2 min or until onions are caramelized. Next add coconut milk, bell pepper, garlic, and dry jerk seasoning. Stir and cook for 1 minute. Add seasoned shrimp; stirring occasionally, cook for 5 minutes or until peppers are tender and shrimp is done. Serve over rice.
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