1. Heat the oil over medium-high heat in a heavy skillet. Saute onion and garlic until translucent. Add the shrimp and season with salt, pepper, paprika, and cumin. Saute 2 minutes. Remove shrimp and vegetables from pan and set aside. 2. Add the tomatoes and coriander to the pan. Simmer 2 to 3 minutes and then stir in the coconut milk. Simmer sauce for 5 minutes. Add the shrimp and vegetables back into the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
