Coconut Curry Shrimp
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Try serving the fragrant coconut curry shrimp over aromatic jasmine or coconut rice.
Ingredients
- 1 Tbs all-purpose flour
- pinch freshly ground black pepper
- 1 lb large shrimp (16-20 count), (shelled and deveined)
- 4 tsp canola oil, divided
- 1 lb sweet potato, peeled and cut into 3/4-inch cubes
- 1 14 ounce can lite coconut milk
- 2 Tbs brown sugar
- 2 tsp red Thai curry paste
- 1 8 ounce bag sugar snap peas, washed and trimmed
- 2 Tbs lime juice (juice of 1 lime)
- 1/2 tsp kosher salt
- zest of 1 lime, optional
- 3 cups cooked brown rice
Directions
- Combine the flour and pepper in a shallow bowl. Coat the shrimp in the flour mixture, shake off the excess and set aside.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook the shrimp for 1 minute per side and transfer to a plate.
- Heat the remaining oil in the skillet over medium-high heat. Add the sweet potato and cook for 5 minutes, stirring frequently. Add the coconut milk, brown sugar, and curry paste, and bring the mixture to a boil. Reduce the heat, and simmer, covered, stirring occasionally, for 5 minutes. Add the sugar snap peas and continue simmering until the veggies are just tender, 3 to 5 minutes.
- Return the shrimp to the skillet along with the lime juice, salt, and lime zest as desired. Bring to a simmer and cook, uncovered, stirring occasionally, until the shrimp is cooked through, about 3 minutes.
- Season with additional salt and pepper to taste. Serve over the rice.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 2263
Calories from Fat 398 (18%)
(65%)Total Fat 43g
(60%)Saturated Fat 12g
Polyunsaturated Fat 14g
Monounsaturated Fat 7g
(919%)Cholesterol 2758mg
(123%)Sodium 2952mg
(107%)Potassium 3743mg
Total Carbohydrate 72g
(20%)Dietary Fiber 5g
Sugars 11g
Sugar Alcohols 0g
(746%)Protein 373g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.