| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 serving |
Ingredients
- 1/2 pound extra-large shrimp, peeled and deveined
- Salt and black pepper
- 1/2 cup vegetable oil
- 2 tablespoons curry powder
- 1/2 diced onion
- 2 cups coconut milk
- 1/2 cup mixed diced bell pepper (green, red and yellow)
- 1 clove garlic, finely chopped
- 1 tablespoon dry jerk seasoning
- Cooked rice, for serving
Instructions
- Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
- Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
- Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.