Curried Tropical Shrimp

These can be as spicy or not depending on your taste. Barb L.

Serves: 2-4

1 Tbsp Flying Olive Lime, Chipotle, Harissa Extra Virgin Olive Oil, or a Combination

2 scallions (spring onions) root end removed, white and light green only, thinly sliced

2 tsp curry powder, your choice of spiciness

½ tsp ground ginger

½ tsp chili powder, your choice of spiciness

¼ tsp salt

¼ tsp black pepper

¾ cup plus 1 Tbsp light, unsweetened coconut milk

1 Tbsp freshly squeezed lime juice

1 tsp sugar or sugar substitute

1 pound large shrimp, peeled and deveined, with or without tails

1 Tbsp chopped Cilantro, if desired for garnish


In a large skillet, heat the Flying Olive Extra Virgin Olive Oil of Choice over medium heat. Add the scallions and sauté for 1 minute. Add the curry powder, ginger, chili powder, salt, and pepper. Stiri until the scallions are well coated with the seasonings.

Add the coconut milk, lime juice, and sugar and bring to a boil. Reduce the heat to low and simmer until the sauce reduces and thickens, about 5 minutes.

Add the shrimp and sauté for about 3 minutes, stirring constantly, until the shrimp turn pink. Serve immediately.

Inspired by an idea in a cookbook by Mr. Food and the American Diabetes Association: Diabetic Dinners in a Dash, 2006.

Submitted by Barb L.