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Ingredients

1 teaspoon canola oil ½ cup minced onion ½ cup minced red bell pepper 1 clove garlic, minced 1 teaspoon ground cumin ¾ teaspoon ground coriander ½ teaspoon curry powder ½ cup light coconut milk 1 teaspoon sugar ¼ teaspoon crushed red pepper flakes 1 pound jumbo shrimp, peeled and deveined 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons chopped fresh cilantro

Nutrition Info

190.8 calories carbohydrate: 8.5 g cholesterol: 172.5 mg fat: 6.1 g fiber: 1.1 g protein: 24 g saturatedFat: 2.1 g servingSize: - sodium: 175.1 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

4 servings

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.