Low-Fat Thai Coconut Curry Shrimp

• medium raw shrimp, deveined↗1 lb
• sake or 1 tablespoon dry sherry↗1 tablespoon
• light soy sauce↗1 1⁄2 tablespoons
• cornstarch↗1 tablespoon
• garlic cloves, minced↗3

  minced

• fresh ginger, finely minced↗1 tablespoon

  finely minced

• red onions or 1 yellow onion, cut into 1/2-inch pieces↗1
• large pepper, cut into 1/2-inch pieces (red, yellow or green)↗1
• cooking spray
• Sauce
• 1% low-fat milk, evaporated nonfat milk or 1 cup half & half light cream↗1 cup
• peanut butter↗1 tablespoon
• coconut extract↗2 - 2 1⁄2 teaspoons
• sake or 1 tablespoon dry sherry↗1 tablespoon
• curry powder↗1 1⁄2 tablespoons
• teaspoon sugar↗1
• teaspoon salt↗1⁄4

Step-by-step instructions

1. 1

   Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.

2. 2

   Combine sauce ingredients and set aside.

3. 3

   Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.

4. 4

   Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.

5. 5

   Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.