Curried Coconut Shrimp

• Cooking spray
• 1 1/2 pounds peeled and deveined medium shrimp
• 1 large red bell pepper, cut into 1/4-inch strips
• 1 cup thinly sliced onion (about 1)
• 1 cup light coconut milk
• 2 teaspoons cornstarch
• 1/2 cup water
• 1 1/2 tablespoons grated peeled fresh ginger or bottled minced ginger
• 1 teaspoon curry powder
• 3/4 teaspoon salt
• 1/2 cup frozen petite green peas
• 3 cups hot cooked basmati rice

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; saute 1 to 2 minutes or until almost done. Remove shrimp from pan; keep warm.
2. Add red bell pepper and onion to pan; cook over medium-high heat 5 minutes or until crisp-tender, stirring frequently. Combine coconut milk and cornstarch in a small bowl. Add cornstarch mixture, water, and next 3 ingredients to pan. Bring to a boil; simmer 1 to 2 minutes or until sauce is thickened. Add shrimp and peas; cook 1 minute or until thoroughly heated. Serve over basmati rice.

cooking spray, shrimp, red bell pepper, onion, light coconut milk, cornstarch, water, ginger, curry powder, salt, frozen petite green peas, basmati rice

Taken from www.myrecipes.com/recipe/curried-coconut-shrimp (may not work)