Curried Coconut Shrimp Stir-Fry

Curried Coconut Shrimp Stir-Fry Recipe
Becky Luigart-Stayner; Melanie J. Clarke

Yield:

4 servings (serving size: 1 1/2 cups shrimp mixture and 1/2 cup rice)

Recipe from

Nutritional Information

Calories 392
Caloriesfromfat 23 %
Fat 9.9 g
Satfat 3.2 g
Monofat 2 g
Polyfat 2.7 g
Protein 40.2 g
Carbohydrate 34.5 g
Fiber 4.1 g
Cholesterol 259 mg
Iron 6.6 mg
Sodium 957 mg
Calcium 137 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 tablespoon sesame oil
1 tablespoon bottled ground fresh ginger
2 teaspoons curry powder
1 cup chopped red bell pepper
1 (16-ounce) bag broccoli and cauliflower spears
1 1/2 pounds peeled and deveined medium shrimp
1 cup light coconut milk
1/4 cup low-sodium soy sauce
1 teaspoon fish sauce

Preparation

Prepare rice according to package directions.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently.

Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.

Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.

Note:

March 2002
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