Creamy Coconut Shrimp

In a hurry? Use instant rice or new ready-cook varieties.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 7.0g
  • Saturated fat: 3.6g
  • Protein: 24.0g
  • Carbohydrate: 8.9g
  • Cholesterol: 172mg
  • Iron: 4.0mg
  • Sodium: 197mg
  • Calories from fat: 32%
  • Fiber: 0.9g
  • Calcium: 82mg


  • 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


  1. Cook rice according to package directions, omitting salt and fat.
  2. 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.
  3. 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.
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