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Indian Shrimp Stir-Fry

Yield 6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice)
We love the aromatic basmati rice for this microwave version of a stir-fry.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 1/2 tablespoons olive oil, divided
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 1 cup red bell pepper strips
  • 1 cup diagonally sliced green onions
  • 2 garlic cloves, minced
  • 1 cup light coconut milk
  • 1/4 cup orange juice
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup raisins
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup shredded sweetened coconut
  • 3 cups hot cooked basmati rice

Nutrition Information

  • calories 345
  • caloriesfromfat 28 %
  • fat 10.7 g
  • satfat 3.5 g
  • monofat 4.3 g
  • polyfat 1.4 g
  • protein 21.3 g
  • carbohydrate 40.7 g
  • fiber 2.5 g
  • cholesterol 129 mg
  • iron 4.4 mg
  • sodium 334 mg
  • calcium 91 mg

How to Make It

  1. Combine shrimp, 1 tablespoon oil, curry powder, coriander, and ground red pepper; set aside.

  2. Combine 1 1/2 teaspoons oil, bell pepper, onions, and garlic in a 1-quart glass measure. Cover with plastic wrap; microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.

  3. Combine coconut milk and next 5 ingredients (coconut milk through salt) in an 8-inch square baking dish; stir with a whisk. Microwave at HIGH 4 minutes or until thick, stirring after 2 minutes.

  4. Stir in shrimp mixture and bell pepper mixture. Cover and microwave at HIGH for 8 minutes or until shrimp are done, stirring after 4 minutes. Stir in the raisins. Sprinkle with almonds and coconut. Serve with rice. Yield 6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice).