Taste of Home Thai for Two
- Number of Servings: 2
Ingredients
3/4 lb. uncooked med shrimp peeled and deveined1/4 tso salt1/4 tsp pepper2 tbsp lime juice, divided1 shallot,chopped1 garlic clove minced1 tbsp olive oil10 cherry tomatoes, halved1/2 c sliced fresh mushrooms1/2 c reduced sodium chicken broth1/2 c light coconut milk1 tsp curry poweder1/2 tsp crushed red pepper flakes2 tbsp chopped salted cashews 2 tbsp minced fresh cilatro
1. Sprinkle shrimp with salt, pepper and 1 tbsp lime juice.
2. In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.
3. Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user BBEHANNA.
2. In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and set aside.
3. Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user BBEHANNA.
Nutritional Info Amount Per Serving
- Calories: 359.6
- Total Fat: 17.1 g
- Cholesterol: 258.4 mg
- Sodium: 726.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.0 g
- Protein: 39.3 g
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