29 Dec Shrimp Coconut Curry with Spring Vegetables
Servings: 4
Estimated Total Prep Time: 30 minutes
NUTRITIONAL INFO (per serving)
Calories: 532
Total Protein: 30 grams
Total Carbs: 63 grams
Total Fat: 16 grams
Saturated Fat: 6 grams
Total Fiber: 5 grams
INGREDIENTS
1 1/3 cups white rice, uncooked
2 tbsp canola oil
1 large onion, sliced
1 cup sugar snap peas (in shell)
2 cups (about 20) baby carrots, quartered length-wise
14 oz (1 can) light coconut milk
1 tbsp curry powder
1 lb shrimp, uncooked, peeled and deveined
Salt and pepper
PREPARATION
Prepare rice according to instructions. While rice is cooking, preheat skillet to medium. Add oil and onions and cook until softened, about 3 minutes. Add peas and carrots, cooking until very soft, about 10 minutes.
Add to coconut milk and curry powder. Stir until mixed. Add shrimp, cooking just until pink throughout.
Add salt and pepper to taste. Divide rice into four 1-cup servings. Arrange ¼ shrimp, vegetables, and sauce mixture over each rice serving. Serve hot.