Spicy Thai Coconut Shrimp

To save more time, call ahead and have the seafood market peel and devein the shrimp for you.

Yield:

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

Recipe from

Nutritional Information

Calories 457
Caloriesfromfat 16 %
Fat 8.1 g
Satfat 4 g
Monofat 1 g
Polyfat 1.4 g
Protein 32.9 g
Carbohydrate 57.8 g
Fiber 3.9 g
Cholesterol 194 mg
Iron 6.9 mg
Sodium 646 mg
Calcium 135 mg

Ingredients

2 cups uncooked rice
1 1/2 tablespoons water
1 1/2 teaspoons red curry paste (such as Maesri) or chile paste with garlic
1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray
2 1/2 cups (1-inch) sliced asparagus (about 3/4 pound)
1 1/2 cups sliced green onions
1/2 teaspoon salt
1 (14-ounce) can light coconut milk

Preparation

Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.

Note:

May 1999