Spicy Thai Coconut Shrimp |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Cooking Light. Serving size: 1 1/4 c. shrimp and 1 c. rice. Per serving: 457 calories, 8.1 g fat, 32.9 g protein, 57.8 g carb, 3.9 g fiber, 194 mg cholesterol. Ingredients:
2 cups uncooked rice |
1 1/2 tablespoons water |
1 1/2 teaspoons red curry paste (or chile paste with garlic) |
1 1/2 lbs medium shrimp, peeled and deveined |
2 1/2 cups sliced asparagus (1-inch slices) |
1 1/2 cups sliced green onions |
1/2 teaspoon salt |
1 (14 ounce) can light coconut milk |
Directions:
1. Cook the rice by following the package directions.
2. While the rice is cooking, mix together the water and curry paste in a bowl; add shrimp, tossing to coat.
3. Place a large nonstick frypan that has been coated with cooking spray over medium-high heat until hot.
4. Add shrimp mixture and stir/saute for 4 minutes.
5. Add in sliced asparagus and green onions; cover and cook 3 minutes or until asparagus is crisp-tender.
6. Stir in the salt and coconut milk; coor for 3 minutes or until well heated (stir occasionally).
7. Serve shrimp mixture over rice.
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