You are here

Thai Curry Shrimp

admin's picture
  Chopped peeled lemon grass 2 Tablespoon (Fresh)
  Brown sugar 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Fish sauce 2 Teaspoon
  Red curry paste 1 1⁄2 Teaspoon
  Jumbo shrimp 1 Pound, peeled and deveined
  Uncooked rice 3⁄4 Cup (12 tbs)
  Cooking spray 1
  Light coconut milk 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 1 Tablespoon

1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1456 Calories from Fat 345

% Daily Value*

Total Fat 38 g59.1%

Saturated Fat 11.4 g56.8%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 1948.1 mg81.2%

Total Carbohydrates 168 g56%

Dietary Fiber 3.7 g14.7%

Sugars 31.2 g

Protein 107 g214.9%

Vitamin A 36.8% Vitamin C 46.2%

Calcium 33.5% Iron 94.2%

*Based on a 2000 Calorie diet

Thai Curry Shrimp Recipe