Curried Shrimp Over Garlic Basil Coconut Rice

• 1 (6.7 oz) package of jasmine rice mix with garlic, basil and coconut (such as Taste of Thai)
• 1/2 teaspoon curry powder
• 1 1/2 pounds peeled and deveined large shrimp
• 1 teaspoon olive oil
• cooking spray
• 2 garlic cloves, mined
• 1/2 cup low sugar orange marmalade
• 2 tablespoons water
• 2 tablespoons fresh cilantro chopped
• 4 lime wedges

1. 1. Cook rice according to package directions omitting salt and fat.
2. 2. While rice cooks, sprinkle curry powder evenly over shrimp, tossing to coat. Heat oil in a large pan over medium high heat. Coat shrimp with cooking spray and add to pan saute 3 mins. Add garlic, sautee 2 minutes or until shrimp are done.
3. 3. Add orange marmalade and water to shrimp mixture. Cook over medium heat until marmalade melts, tossing to coat shrimp.
4. 4. Divide rice evenly among 4 bowls. Spoon shrimp mixture evenly over rice and sprinkle with cilantro. Serve with lime wedges

jasmine rice, curry powder, shrimp, olive oil, cooking spray, garlic, low sugar, water, cilantro, lime wedges

Taken from www.epicurious.com/recipes/member/views/curried-shrimp-over-garlic-basil-coconut-rice-50078318 (may not work)