Red curry paste, found on the Asian-ingredient aisle in the supermarket, makes these shrimp wonderfully spicy.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr 30 mins
total:
1 hr 55 mins
Yield:
3 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

198 calories; fat 6.9g; saturated fat 1.8g; protein 23.3g; carbohydrates 10.4g; cholesterol 172mg; iron 3.3mg; sodium 475mg; calories from fat 31%; fiber 0g; calcium 68mg.
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