Coriander-Curry Shrimp

• 16 ounces vermicelli
• 23 cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut)
• 2 teaspoons cornstarch
• 1 teaspoon vegetable oil
• 1 large onion, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon curry powder
• 1 tablespoon ground coriander
• 18 teaspoon ground cayenne pepper (I would prefer red pepper flakes)
• 1 12 lbs large raw shrimp, shelled and deveined
• 2 tablespoons fresh parsley, chopped
• lime wedge
• salt

1. In a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions.
2. Drain well, transfer to a warmed rimmed platter; and keep warm.
3. While pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside.
4. Heat oil in a wide non-stick frying pan or wok over medium-high heat.
5. When oil is hot, add onion, garlic and 2 tablespoons water.
6. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes).
7. Add curry powder, coriander, and red pepper to pan; stir to blend.
8. Immediately add shrimp and stir-fry for 2 minutes.
9. Stir cornstarch mixture well; pour into pan.
10. Stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes.
11. Add parsley and mix gently but thoroughly.
12. Spoon shrimp mixture over pasta; garnish with lime wedges.
13. Season with salt.

vermicelli, pineapplecoconut juice, cornstarch, vegetable oil, onion, garlic, curry powder, ground coriander, ground cayenne pepper, shrimp, fresh parsley, lime wedge, salt

Taken from www.food.com/recipe/coriander-curry-shrimp-464951 (may not work)