Prep 10 mins
Cook 15 mins
A friend at WW gave me the recipe. It was a huge hit with my family. My teenage daughter even said it might be her favorite shrimp dish I've ever made. The original recipe calls for a green bell pepper but we prefer red ones. I skipped the cilantro as we aren't fans of it. However, make sure you serve the extra lime wedges with it. They really add to the over all flavor. I also used cooked frozen shrimp. I just thawed them and mixed them in with the curry and lime juice.
- 1 tablespoon olive oil
- 1 large onions, quartered and sliced or 2 cups onions
- 1 red bell peppers, diced (or green) or 1 cup red bell pepper (or green)
- 1 lb uncooked peeled medium shrimp, deveined, tail shells removed
- 1 tablespoon Thai red curry paste
- 1 medium lime, cut in half
- 1 (5 1/3 ounce) containergreek key lime pie yogurt (Yoplait)
- 2 cups cooked brown rice
- chopped fresh cilantro, if desired
- In a large nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. (I prefer them cooked 12-15 minutes.) Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. (Or, use cooked frozen shrimp. Thaw under cold water and add with the curry paste and lime juice.) Add curry paste and juice of 1/2 lime, stirring well to incorporate.
- Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
- Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.