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Spicy Thai Coconut Shrimp


"To save more time, purchase shrimp that has already been peeled and de-veined."
Original recipe yield: 4 servings.
Servings:
4

INGREDIENTS:

  • 2 cups uncooked white rice
  • 1 1/2 tablespoons water
  • 1 1/2 teaspoons red curry paste
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • cooking spray
  • 2 1/2 cups (1-inch) sliced asparagus
  • 1 1/2 cups sliced green onions
  • 1/2 teaspoon salt
  • 1 (14 ounce) can light coconut milk

DIRECTIONS:

  1. Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and saute for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.


Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 457 (16% from fat); FAT 8.1g (sat 4g, mono 1g, poly 1.4g); PROTEIN 32.9g; CARB 57.8.4g; FIBER 3.9g; CHOL 194mg; IRON 6.9mg; SODIUM 646mg CALC 135mg