Coconut Curry Shrimp
- Number of Servings: 3
Ingredients
2/3 cup coconut milk1tbsp fish sauce1 1/2 tsp curry powder1 tsp brown sugar1/4 tsp salt1/4 tsp pepper1 lb uncooked medium shrimp, peeled and deveined1 medium sweet red pepper, finely chopped2 green onions, chopped1/4 cup minced fresh cilantro
1. In a small bowl, combine the first six ingredients. In a large skillet or wok, stir fry shrimp in 2 tbsp coconut milk mixture until shrimp turn pink. Remove and keep warm.
2. Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crips-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user MUSIC3166.
2. Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crips-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user MUSIC3166.
Nutritional Info Amount Per Serving
- Calories: 217.5
- Total Fat: 4.0 g
- Cholesterol: 229.7 mg
- Sodium: 890.4 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.0 g
- Protein: 33.1 g
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