Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 2002


Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

4 servings (serving size: 1 1/2 cups shrimp mixture and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • Prepare rice according to package directions.

  • While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently.

  • Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.

  • Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.

Nutrition Facts

392 calories; calories from fat 23%; fat 9.9g; saturated fat 3.2g; mono fat 2g; poly fat 2.7g; protein 40.2g; carbohydrates 34.5g; fiber 4.1g; cholesterol 259mg; iron 6.6mg; sodium 957mg; calcium 137mg.