These low-fat, tasty muffins with pumpkin and cranberries are nutritious and delectable. Contrary to what the lengthy list of ingredients might suggest, whole grains, oats, and other ingredients make these delightful treats simple to make.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 pound large shrimp, peeled and deveined
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon curry powder
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon salt, or more to taste
- 1 cup chicken broth
- 1 cup coconut milk
- hot cooked rice
Instructions
- Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
- Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
- Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 13 g |
| Sodium | 595 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this recipe several times. My family and I love it.
This recipe is simple and so delicious. The less time I spend prepping the better. My kids loves it too.
As written this is a very bland recipe, though I really like the cooking method since it prevents the shrimp from getting overcooked. I followed the recipe as written other than adding a teaspoon of minced garlic to the shrimp as it sautéed, but after tasting I added a number of spices and my family ended up telling me it was the best curry sauce I’ve ever made! I changed the following, making it a 5+ star recipe: I added the remainder of the can of coconut milk, upped the curry powder to a full tablespoon, added 1 tsp garam masala, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp cayenne, 1/4 tsp black pepper, and 1 bay leaf. FABULOUS after additions!!!!!
This is great, to make it even easier I left out the broth, onions & peppers. Butter, coconut milk & seasonings are just as good and super quick when in a hurry.
It was delicious. Not tooooo spicy , but just right. I’ll make it again for sure.