Rating: 2.5 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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

Recipe by Cooking Light May 1999

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

457 calories; calories from fat 16%; fat 8.1g; saturated fat 4g; mono fat 1g; poly fat 1.4g; protein 32.9g; carbohydrates 57.8g; fiber 3.9g; cholesterol 194mg; iron 6.9mg; sodium 646mg; calcium 135mg.
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