Coconut Curry Shrimp and Veggies
- Number of Servings: 4
Ingredients
300 grams frozen cooked shrimp200 grams frozen cauliflour1 cup frozen broccoli1/2 cup frozen edamame1 cup frozen green beans1 - 160 ml can light coconut milk160 ml low sodium chicken broth1 onion2 tsp olive oil2.5 tsp curry powder1 tsp paprika3 cloves garlic pressed1.5 T lemon juice
1. Thaw frozen ingredients (can parially thaw as long as it is okay to finish thawing and cook during cooking)
2. saute onion in olive oil.
3. Add coconut milk and broth.
4. Add vegetables and spices. Cook until vegetables mostly cooked.
5. Add shrimp - heath thrououghly.
6. Serve over brown rice
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PENNYLAYNE.
2. saute onion in olive oil.
3. Add coconut milk and broth.
4. Add vegetables and spices. Cook until vegetables mostly cooked.
5. Add shrimp - heath thrououghly.
6. Serve over brown rice
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PENNYLAYNE.
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 6.0 g
- Cholesterol: 96.3 mg
- Sodium: 386.3 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 4.9 g
- Protein: 15.8 g
Member Reviews