Coconut Curry Shrimp

Recipe created by Epicurean Mom

Serves 4

Ingredients:

2 lbs shrimp, peeled and devined 

2 tablespoon olive oil

1 small shallot, minced 

2 teaspoons fresh ginger, peeled and minced 

2 teaspoon fresh garlic, minced finely

1 1/2 can *lite* coconut milk

2 teaspoons red curry paste

1 medium lime, juiced 

2 teaspoons honey

Salt and pepper to taste 

1 teaspoon parsley, plus more for garnish

1/4 cup green onion, chopped for garnish

Prepared jasmine rice, cooked with coconut milk

Preparation:

Heat olive oil in a medium skillet over medium heat.  Add the minced shallot and cook until translucent, about 2-3 minutes.  Add the ginger and garlic to the skillet, cooking until fragrant, 1 minute.  

Pour in the coconut milk and red curry paste, stirring well.  Lower heat to medium-low and bring to a slow boil. Turn heat to low and simmer until slightly thickened, around 7-10 minutes.  Add the lime, honey and parsley.  Season with salt and pepper. Take off heat. 

In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat.  Add the shrimp cooking until pink and firm, about 2 minutes per side. 

Scoop rice onto serving plates, spoon shrimp over rice.  Garnish with parsley and green onions. Serve!

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