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Coconut-Curry Shrimp over Rice

Yield 4 servings (serving size: 1 cup shrimp mixture, 3/4 cup rice, and 1 lemon wedge)
Shrimp needs just a short marinating time to absorb the flavors of the aromatic sauce, making this tasty entrée quick enough for a busy weeknight. Steaming cooks the shrimp gently, so there's less chance of overcooking. Regular coconut milk offers the best flavor for this dish; the taste of light coconut milk is too subtle.

Ingredients

  • 1/4 cup coconut milk
  • 3 tablespoons finely chopped red bell pepper
  • 1 tablespoon minced fresh cilantro
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon curry powder
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 cups water
  • 3 cups hot cooked basmati rice
  • 4 lemon wedges
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 375
  • caloriesfromfat 15 %
  • fat 6.4 g
  • satfat 3.3 g
  • monofat 0.7 g
  • polyfat 1.3 g
  • protein 38.6 g
  • carbohydrate 38.3 g
  • fiber 1 g
  • cholesterol 259 mg
  • iron 6.3 mg
  • sodium 777 mg
  • calcium 111 mg

How to Make It

  1. Combine first 7 ingredients in a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes, turning the bag occasionally. Place the shrimp mixture in a 10-inch pie plate.

  2. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 4 minutes or until shrimp are done. Wearing oven mitts, carefully remove pie plate from wok. Serve shrimp mixture over rice; serve with lemon wedges. Garnish with cilantro, if desired.