Curried coconut shrimp
330 cals, 25p, 3c, 24f (per meal)
1 lbs (454g)
1 tsp (2g)
1 tbsp (6g)
1 tbsp (15mL)
1 can (451mL)
1
In a saucepan over medium heat, combine coconut milk, curry powder, ginger, and a pinch of salt and pepper. Simmer on low for 8-10 minutes, stirring occasionally, until the mixture thickens slightly.
2
Add the shrimp and cook for 3-5 minutes, or until the shrimp are opaque.
3
Remove from heat, stir in the lime juice, and serve.