Coconut Shrimp Curry Recipe

Marinade the shrimp in a bowl with the one tablespoon of low-sodium soy sauce for 15-minutes while you slice the veggies and prepare the first steps of the recipe.

Heat a large skillet or work over medium heat, add the curry and coconut milk and simmer 5 minutes.

Add the half and half, corn, broccoli florets, bell pepper and cook another 5 minutes or until the vegetables begin to soften.

Drain the liquid from the shrimp, add to the pan, stir and cook 3-4 minutes or until opaque.

Add the one tablespoon of low-sodium soy sauce then add a sprinkle of salt and pepper. Remove from the heat.

Serve with jasmine rice, rice noodles or cauliflower rice garnished with the fresh basil, cilantro leaves and lime wedges.