Curried Coconut Shrimp

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
323
FAT
79%
CHOL
71%
SOD
87%

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Ingredients for 4 servings

1 medium yellow onion, finely diced

1 tsp. kosher salt; more to taste

Freshly ground black pepper

3/4 cup coconut milk

2 tsp. Madras hot curry powder

3 Tbs. canola or peanut oil

3/4 cup canned diced tomatoes with their juices

1 lb. shrimp (26 to 30 or 21 to 25 per lb.), peeled and deveined

2 Tbs. coarsely chopped ginger

2 Tbs. fresh lime juice

1/2 cup coarsely shredded coconut, preferably unsweetened

1/3 cup chopped fresh cilantro

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