Curried Coconut Shrimp Stir-Fry

Becky Luigart-Stayner; Melanie J. Clarke

Yield: 4 servings (serving size: 1 1/2 cups shrimp mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 392
  • Calories from fat: 23%
  • Fat: 9.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.7g
  • Protein: 40.2g
  • Carbohydrate: 34.5g
  • Fiber: 4.1g
  • Cholesterol: 259mg
  • Iron: 6.6mg
  • Sodium: 957mg
  • Calcium: 137mg


  • 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


  1. Prepare rice according to package directions.
  2. 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.
  3. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.
  4. Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.
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