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Spicy Thai Coconut Shrimp

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

Cooking Light MAY 1999

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

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.

Nutritional Information

Amount per serving
  • Calories: 457
  • Calories from fat: 16%
  • Fat: 8.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.4g
  • Protein: 32.9g
  • Carbohydrate: 57.8g
  • Fiber: 3.9g
  • Cholesterol: 194mg
  • Iron: 6.9mg
  • Sodium: 646mg
  • Calcium: 135mg
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Spicy Thai Coconut Shrimp recipe

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