Name: Curry-Coconut Shrimp
Yield: Makes 4 servings
Ingredients: 1/4 cup unsweetened coconut milk; 1 1/2 tablespoons fish sauce; 1 tablespoon fresh lemon juice; 3 tablespoons seeded and finely chopped red bell pepper; 1 tablespoon minced fresh cilantro leaves; 1 teaspoon sugar; 1 teaspoon curry powder; 1 1/2 pounds large shrimp, peeled and deveined; 2 cups cooked brown rice; 4 lemon wedges, for serving; Fresh cilantro sprigs, for garnish (optional)

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Curry-Coconut ShrimpDani Fisher

Shrimp absorbs the flavors of a marinade rapidly, making this quick entrée ideal for a busy weeknight. Steaming gently cooks the shrimp and reduces the likelihood of overcooking. Regular coconut milk offers the best flavor for this dish, as the taste of light coconut milk is too subtle. I often serve it over brown rice or whole wheat noodles.

Recipe notes

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