Instructions

• Heat a large skillet over medium-high heat. Add 2 teaspoons of the canola oil and swirl to coat the pan.
• Add the shrimp in a single layer and cook about 1 minute per side, until pink and opaque. Transfer the shrimp to a plate and set aside.
• Add the remaining 1 teaspoon canola oil to the skillet.
• Add the finely chopped 1/2 yellow onion and cook over medium heat for about 5 minutes, stirring occasionally, until softened.
• Add the 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 1/2 teaspoons ground turmeric, 1 teaspoon curry powder, 1 teaspoon paprika, 1/2 teaspoon chili powder, 2 cloves minced garlic, and 1/2 teaspoon Kosher salt. Stir continuously and cook about 30 seconds, until the spices are fragrant.
• Pour in the 15-ounce can of tomato sauce and stir to combine. Bring the mixture to a gentle simmer.
• Stir in 3/4 cup lite canned coconut milk and return the sauce to a gentle simmer.
• Return the cooked shrimp to the skillet, stirring to coat them in the sauce, and cook just until the shrimp are heated through (about 1–2 minutes).
• Remove from heat and garnish with cilantro and chili peppers if desired. Serve.