Curried Shrimp with Pineapple
Del Monte Fresh Produce
1 tablespoon canola oil
½ cup thinly sliced fresh Del Monte onion
1 fresh Del Monte mango,
cut into thin strips
1½ pounds large shrimp, shelled
and deveined
1¼ cups light coconut milk
2 tablespoons ;sh sauce
2 tablespoons curry powder
1 fresh Del Monte green bell pepper,
seeded and cut into thin strips
1 teaspoon Sriracha (Thai hot
sauce), or to taste
1 teaspoon sugar
2 cups fresh Del Monte Gold Extra
Sweet pineapple, chopped
;⁄; cup chopped fresh basil
Cooked jasmine rice, for serving
Heat oil in a large skillet over medium heat. Add onion and cook until soft.
Push to the side of the skillet.
Add shrimp and curry powder; cook for about 2 minutes on each side.
Add bell pepper and stir the ingredients in the skillet together. Cook until the
pepper softens.
Add pineapple, mango, coconut milk, ;sh sauce, Sriracha and sugar. Simmer
for about 2-4 minutes. Remove from the heat and sprinkle with basil.
Serve over jasmine rice. Makes 4 servings.
