Fish

Curried coconut shrimp and wheat berries is for Dinner.

Curried coconut shrimp and wheat berries takes 20 minutes to prepare.

Curried coconut shrimp and wheat berries takes 135 minutes to cook.

Curried coconut shrimp and wheat berries makes 1 servings.

The ingredients for Curried coconut shrimp and wheat berries are:

1 cup wheat berries, soaked 8 to 10 hours, drained
2 Tbsp. sugar
1-1/2 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground red pepper
1 lb. large shrimp, peeled, deveined
3 Tbsp. olive oil, divided
1 medium onion, chopped
1 clove garlic, minced
1 can (13.5 oz.) lite coconut milk
1-1/2 Tbsp. fresh lime juice
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Here is how you make Curried coconut shrimp and wheat berries:

PLACE wheat berries in medium saucepan. Add 1-1/2 qt. (6 cups) cold water. Bring to boil. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain; cover to keep warm.MIX sugar, curry powder, salt and ground red pepper in large resealable plastic bag. Add shrimp; seal bag. Shake bag gently to completely coat shrimp with the seasoning mixture. Refrigerate until ready to use.HEAT 1 Tbsp. of the oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until tender. Add wheat berries; mix lightly. Spoon onto serving platter; cover to keep warm. Heat remaining 2 Tbsp. oil in skillet. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink. Add coconut milk and lime juice; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Spoon over wheat berry mixture; sprinkle with coconut. Serving Size: 4Number of Servings: 1Recipe submitted by SparkPeople user TRIXI_SRA.

The nutritional information for Curried coconut shrimp and wheat berries is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 449.6

• Total Fat: 24.4 g
• Cholesterol: 110.5 mg
• Sodium: 136.7 mg
• Total Carbs: 41.4 g
• Dietary Fiber: 4.1 g
• Protein: 21.4 g