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Curry-Coconut Shrimp

By Ying Chang Compestine

4.1

(14)

Image may contain Plant Food Animal Sea Life Shrimp and Seafood
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.

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