Spicy Green Curry–Cilantro Shrimp

Photo: Oxmoor House

Serve this fiery, Thai-inspired dish over boil-in-bag jasmine rice and with Honey-Spiced Pineapple.

Prep: 2 minutes; Cook: 12 minutes

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 20%
  • Fat: 4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.8g
  • Carbohydrate: 10.1g
  • Fiber: 0.1g
  • Cholesterol: 252mg
  • Iron: 4.3mg
  • Sodium: 517mg
  • Calcium: 53mg

Ingredients

  • Cooking spray
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 cup light coconut milk
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon green curry paste
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup chopped fresh cilantro
  • Lime wedges

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; cook 3 minutes, stirring occasionally.
  2. 2. While shrimp cook, combine coconut milk and next 5 ingredients, stirring with a whisk until smooth. Add to shrimp in pan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Sprinkle with cilantro; serve with lime wedges.
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Spicy Green Curry–Cilantro Shrimp Recipe at a Glance
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