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Papaya Shrimp With Coconut Rice

Healthycooking's picture
Ingredients
  Unpeeled medium shrimp 1 1⁄2 Pound (Fresh)
  Vegetable cooking spray 1
  Reduced-calorie margarine 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Snow pea pods 4 Ounce, trimmed
  Low-sodium soy sauce 3 Tablespoon
  Dry sherry 2 Tablespoon
  Honey 2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Cornstarch 2 Teaspoon
  Canned low sodium chicken broth 3 Tablespoon
  Peeled cubed papaya 3⁄4 Cup (12 tbs) (Choose Ripe Ones)
  Cooked long grain rice 2 Cup (32 tbs), cooked without salt or fat
  Flaked unsweetened coconut 1 1⁄2 Tablespoon
  Curry powder 1 1⁄4 Teaspoon
Directions

Peel and devein shrimp.
Coat a wok or large non stick skillet with cooking spray; add margarine and red pepper.
Heat at medium-high (375°) until margarine melts.
Add shrimp, and stir-fry 3 minutes.
Remove shrimp from wok; set aside.
Wipe wok dry with a paper towel.
Coat wok with cooking spray; heat at medium-high until hot.
Add snow peas, and stir-fry 2 minutes or until crisp-tender.
Remove from wok.
Combine soy sauce, sherry, honey, and cinnamon, stirring well.
Place soy sauce mixture in wok; bring to a boil and cook 1 minute.
Combine cornstarch and chicken broth, stirring well; add to soy sauce mixture, stirring well.
Add shrimp, snow peas, and papaya; cook just until thickened.
Combine cooked rice, coconut, and curry powder; stir well.
Place 1/2 cup rice mixture on each individual serving plate; spoon shrimp mixture evenly over rice.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Shrimp

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