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Thai Curry Shrimp

Prep time 15 mins
Cook time 10 mins
Other time 1 hr, 30 mins
Yield 3 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)
Red curry paste, found on the Asian-ingredient aisle in the supermarket, makes these shrimp wonderfully spicy.

Ingredients

  • 2 tablespoons chopped peeled fresh lemon grass
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons fish sauce
  • 1 1/2 teaspoons red curry paste
  • 1 pound jumbo shrimp, peeled and deveined
  • 3/4 cup uncooked rice
  • Cooking spray
  • 1/2 cup light coconut milk
  • 1 tablespoon chopped fresh cilantro

Nutrition Information

  • calories 198
  • fat 6.9 g
  • satfat 1.8 g
  • protein 23.3 g
  • carbohydrate 10.4 g
  • cholesterol 172 mg
  • iron 3.3 mg
  • sodium 475 mg
  • caloriesfromfat 31 %
  • fiber 0.0 g
  • calcium 68 mg

How to Make It

  1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.

  2. Cook rice according to package directions, omitting salt and fat.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro. Serve over rice.

Oxmoor House Healthy Eating Collection