Coconut Curry Shrimp

CocCurry-Shrimp.jpg
Number of Servings: 
5
Ingredients: 
1 tablespoon all-purpose flour
Pinch freshly ground black pepper
1 pound large shrimp (16-20 count), shelled and deveined
4 teaspoons canola oil, divided
1 pound sweet potato, peeled and cut into ¾-inch cubes
One 14-ounce can lite coconut milk
2 tablespoons brown sugar
2 teaspoons red Thai curry paste
One 8-ounce bag sugar snap peas, washed and trimmed
2 tablespoons lime juice (juice of 1 lime)
½ teaspoon kosher salt
Zest of 1 lime, optional
3 cups cooked brown rice
Nutrition Information: 

(per serving)
390 calories, 11g fat (4.5g saturated, 0.6g omega-3), 410mg sodium, 51g carbohydrates, 5g fiber, 20g protein, 240% vitamin A, 35% vitamin C, 10% calcium, 25% iron

Instructions: 

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.

Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com

Average: 4 (2 votes)
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