Shrimp Coconut Curry with Spring Vegetables

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


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


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.