Ingredients for Coriander Curry Shrimp
- Vermicelli
- Pineapple Coconut Juice
- 1 tablespoon cornstarch
- Vegetable Oil
- 1/2 cup chopped onion
- Garlic Clove
- 1 tablespoon curry powder
- Ground Coriander
- Ground Cayenne Pepper
- Large Raw Shrimp
- Fresh Parsley
- Lime Wedge
- salt (to taste)
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How to Make Coriander Curry Shrimp
- Cook 8 oz vermicelli noodles in 4 cups boiling water until al dente (about 5-7 minutes).
- Drain well and transfer to a warmed serving platter. Keep warm.
- In a small bowl, whisk together 1/2 cup pineapple-coconut juice and 1 tablespoon cornstarch until smooth. Set aside.
- Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic. Stir-fry with 2 tablespoons water until the onion softens and begins to brown (about 3-5 minutes).
- Add 1 tablespoon curry powder, 1 tablespoon ground coriander, and 1/4 teaspoon red pepper flakes. Stir to combine.
- Add 1 pound shrimp and stir-fry for 2 minutes until pink.
- Pour in the cornstarch mixture and stir until the sauce thickens and becomes bubbly (about 1-2 minutes).
- Stir in 1/4 cup chopped fresh parsley.
- Spoon the shrimp mixture over the vermicelli noodles.
- Garnish with lime wedges and season with salt to taste.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
12g
Fat
2g
Carbs
20g
