Creamy Coconut Shrimp

• 1 1/2 cups uncooked long-grain rice
• Cooking spray
• 1 cup chopped red bell pepper
• 1 cup chopped green onions
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon curry powder
• 1/4 teaspoon crushed red pepper
• 1 (13.5-ounce) can light coconut milk
• 1 1/4 pounds medium shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 lime, quartered
• 1/4 cup chopped fresh cilantro

1. Cook rice according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add bell pepper and next 4 ingredients. Saute 2 minutes. Add coconut milk, shrimp, and salt; cook over medium heat 7 to 8 minutes or until shrimp are done (do not boil), stirring occasionally.
3. Place 3/4 cup rice on each of 4 serving plates; spoon shrimp mixture evenly over rice. Squeeze 1 lime quarter over each serving and sprinkle with chopped cilantro.

longgrain rice, cooking spray, red bell pepper, green onions, fresh ginger, curry powder, red pepper, light coconut milk, shrimp, salt, lime, fresh cilantro

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