Thai Shrimp Scampi

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Thai Shrimp ScampiRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Sustainable Choice.

There are lots of sustainable shrimp options available; ask at the seafood counter to ensure you're making the right choice. If you have trouble finding lemongrass, substitute 1/2 teaspoon grated lemon rind.

Serves 4 (serving size: about 1 1/2 cups)


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8 ounces uncooked multigrain spaghetti
8 ounces asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 teaspoons canola oil
2 tablespoons minced fresh lemongrass
3 garlic cloves, minced
2/3 cup light coconut milk
1/3 cup unsalted chicken stock
1 tablespoon Thai green curry paste (such as Thai Kitchen)
3/4 teaspoon kosher salt
12 ounces medium shrimp, peeled and deveined
1 cup chopped fresh cilantro
1 cup chopped fresh mint


1. Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking. Drain; return to pan.

2. Heat oil in a large skillet over medium-high heat. Add lemongrass and garlic; sauté 30 seconds. Stir in coconut milk, stock, curry paste, salt, and shrimp; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp are done, stirring occasionally. Stir shrimp mixture, cilantro, and mint into pasta mixture.

Created date

April 2015

Nutritional Information

Calories 354
Fat 7.4 g
Satfat 2.2 g
Monofat 1.6 g
Polyfat 0.8 g
Protein 24 g
Carbohydrate 49 g
Fiber 6 g
Cholesterol 107 mg
Iron 2 mg
Sodium 604 mg
Calcium 81 mg