Creamy Coconut Shrimp

Oxmoor House
In a hurry? Use instant rice or new ready-cook varieties.
4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)


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1 1/2 cups uncooked long-grain rice
Cooking spray
1 cup chopped red bell pepper
1 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 teaspoon curry powder
1/4 teaspoon crushed red pepper
1 (13.5-ounce) can light coconut milk
1 1/4 pounds medium shrimp, peeled and deveined
1/2 teaspoon salt
1 lime, quartered
1/4 cup chopped fresh cilantro


Prep: 13 Minutes
Cook: 10 Minutes

Cook rice according to package directions, omitting salt and fat.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add bell pepper and next 4 ingredients. Sauté 2 minutes. Add coconut milk, shrimp, and salt; cook over medium heat 7 to 8 minutes or until shrimp are done (do not boil), stirring occasionally.

Place 3/4 cup rice on each of 4 serving plates; spoon shrimp mixture evenly over rice. Squeeze 1 lime quarter over each serving and sprinkle with chopped cilantro.

Created date

March 2010

Nutritional Information

Calories 197
Fat 7.0 g
Satfat 3.6 g
Protein 24.0 g
Carbohydrate 8.9 g
Cholesterol 172 mg
Iron 4.0 mg
Sodium 197 mg
Caloriesfromfat 32 %
Fiber 0.9 g
Calcium 82 mg