- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 318.5
- Total Fat: 5.2 g
- Cholesterol: 172.3 mg
- Sodium: 538.3 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 1.0 g
- Protein: 27.3 g
Shrimp and Butternut Squash in Coconut Milk BrothSubmitted by: THEMIS27
IntroductionThis recipe can be made vegetarian by substituting tofu for the shrimp and using vegetable broth.
Serving size: 1 3/4 cups. This recipe can be made vegetarian by substituting tofu for the shrimp and using vegetable broth.
Serving size: 1 3/4 cups.
3/4 C fat-free, less sodium chicken broth
1 1/2 tsp brown sugar
1 tsp kosher salt
2 tsp tomato paste
1/4 tsp crushed red pepper
1/4 tsp ground black pepper
1 (14 oz) can light coconut milk
2 C cubed peeled butternut squash
1 C julienne-cut red bell pepper
1 lb large shrimp, peeled, deveined and halved lengthwise.
2 C hot cooked basmati rice
1/4 fresh lime juice
3 Tbsp minced fresh cilantro
2. Stir in shrimp; bring to a boil. Cook 1 minute or until shrimp are done, stirring occasionally. Stir in rice, lime juice, and cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user THEMIS27.