Coconut Curry Shrimp
- 1 Tbs all-purpose flour
- pinch freshly ground black pepper
- 1 lb large shrimp (16-20 count), (shelled and deveined)
- 4 tsp canola oil, divided
- 1 lb sweet potato, peeled and cut into 3/4-inch cubes
- 1 14 ounce can lite coconut milk
- 2 Tbs brown sugar
- 2 tsp red Thai curry paste
- 1 8 ounce bag sugar snap peas, washed and trimmed
- 2 Tbs lime juice (juice of 1 lime)
- 1/2 tsp kosher salt
- zest of 1 lime, optional
- 3 cups cooked brown rice
- Combine the flour and pepper in a shallow bowl. Coat the shrimp in the flour mixture, shake off the excess and set aside.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook the shrimp for 1 minute per side and transfer to a plate.
- Heat the remaining oil in the skillet over medium-high heat. Add the sweet potato and cook for 5 minutes, stirring frequently. Add the coconut milk, brown sugar, and curry paste, and bring the mixture to a boil. Reduce the heat, and simmer, covered, stirring occasionally, for 5 minutes. Add the sugar snap peas and continue simmering until the veggies are just tender, 3 to 5 minutes.
- Return the shrimp to the skillet along with the lime juice, salt, and lime zest as desired. Bring to a simmer and cook, uncovered, stirring occasionally, until the shrimp is cooked through, about 3 minutes.
- Season with additional salt and pepper to taste. Serve over the rice.
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