Caribbean Shrimp Bowl

Caribbean Shrimp Bowl Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris

Yield:

6 servings (serving size: 2/3 cup noodles, 2/3 cup shrimp, 1 2/3 cups broth mixture, 1 teaspooon chopped cilantro, 1 teaspoon sliced jalapeño,and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 383
Caloriesfromfat 21 %
Fat 9 g
Satfat 3.3 g
Monofat 1.9 g
Polyfat 2.9 g
Protein 26.5 g
Carbohydrate 50.3 g
Fiber 3.2 g
Cholesterol 133 mg
Iron 4.8 mg
Sodium 1245 mg
Calcium 160 mg

Ingredients

Marinated shrimp:
1/3 cup chopped fresh cilantro
3 tablespoons honey
1 tablespoon minced peeled fresh ginger
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
2 teaspoons curry powder
1/4 teaspoon ground red pepper
1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray
Broth mixture:
2 teaspoons vegetable oil
2 cups vertically sliced onion
4 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups (1-inch) cubed peeled butternut squash
2 cups water
2 teaspoons minced peeled fresh ginger
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
3 (16-ounce) cans fat-free, less-sodium chicken broth
4 cups torn kale (about 1 small bunch)
Remaining ingredients:
4 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked pasta)
2 tablespoons chopped fresh cilantro
2 tablespoons sliced jalapeño pepper rings
6 lime wedges

Preparation

To prepare marinated shrimp, combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove shrimp from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shrimp; cook 3 minutes or until done. Remove from pan; set aside.

To prepare broth mixture, heat oil in pan over medium-high heat. Add onion, garlic, and minced jalapeño; sauté 4 minutes. Add squash and next 4 ingredients (squash through broth). Bring to a boil; cover, reduce heat, and simmer 10 minutes or until squash is tender. Add kale; cook 5 minutes.

Place noodles into each of 6 large bowls. Top with marinated shrimp, broth mixture, 2 tablespoons cilantro, and sliced jalapeño. Serve with lime wedges.

Note:

March 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note