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Spicy Thai Coconut Shrimp

Yield 4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)
To save more time, call ahead and have the seafood market peel and devein the shrimp for you.

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

Nutrition 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

How to Make It

  1. 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.