Reynolds Kitchens® Tips
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Ingredients
- 1 tablespoon cornstarch
- 1 1/2 lb (21 to 30 count) uncooked, thawed, and deveined shelled large shrimp with tails removed
- 1 package (10 oz) frozen peas, thawed, drained well
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 plum (Roma) tomatoes, diced
- 1 mango, seeded, peeled, cubed
- 6 cups hot cooked rice
Directions
Step 1
PREHEAT oven to 350°F.
Step 2
SHAKE cornstarch in Reynolds® Oven Bag; place in 13x9-inch baking pan. DRY shrimp very well on paper towels. Add to bag; shake to coat with cornstarch. Spread in even layer in bottom of bag. Sprinkle peas evenly over shrimp.
Step 3
WHISK together coconut milk, curry powder, coriander, salt and pepper; pour over shrimp and peas; top with tomatoes.
Step 4
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan
Step 5
BAKE to minutes or until liquid is bubbly and all shrimp are pink. Stir in mango. Spoon shrimp and sauce over rice.
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