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Curried Coconut Shrimp Stir-Fry

  • 4servings
  • 392calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Chromium, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (3 1/2-ounce) bag boil-in-bag long-grain rice

  2. 1 tablespoon sesame oil

  3. 1 tablespoon bottled ground fresh ginger

  4. 2 teaspoons curry powder

  5. 1 cup chopped red bell pepper

  6. 1 (16-ounce) bag broccoli and cauliflower spears

  7. 1 1/2 pounds peeled and deveined medium shrimp

  8. 1 cup light coconut milk

  9. 1/4 cup low-sodium soy sauce

  10. 1 teaspoon fish sauce

Instructions Jump to Ingredients ↑

  1. Prepare rice according to package directions.

  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently.

  3. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.

  4. Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.

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