Shrimp and Butternut Squash in Coconut Milk Broth
- Number of Servings: 4
Ingredients
3/4 C fat-free, less sodium chicken broth1 1/2 tsp brown sugar1 tsp kosher salt2 tsp tomato paste1/4 tsp crushed red pepper1/4 tsp ground black pepper1 (14 oz) can light coconut milk2 C cubed peeled butternut squash1 C julienne-cut red bell pepper1 lb large shrimp, peeled, deveined and halved lengthwise. 2 C hot cooked basmati rice1/4 fresh lime juice3 Tbsp minced fresh cilantro
1. Combine first 7 ingredients in a large saucepan, stirring with a whisk. Stir in squash and bell pepper; bring to a boil. Reduce heat and simmer 10 minutes or until squash is just tender.
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.
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.
Nutritional Info 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
Member Reviews