Curried Coconut Shrimp
Recipe from Fitness

Canned tropical fruit salad adds sweetness to this shrimp dinner. The juice is used in the coconut sauce and the fruit is used to top the finished dish.


Curried Coconut Shrimp

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Servings: 4 servings
Total Time: 30 mins
Related Categories: Coconut Shrimp, Easy and Quick Dinners, Low Sodium, Pineapples, Quick and Easy Dinners, Rice
 
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Ingredients
  • 12  ounces
    fresh or frozen peeled and deveined large shrimp (with tails, if desired)
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  • 1  15 1/4-ounce can
    tropical fruit salad or pineapple chunks
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  • 1  teaspoon
    red curry paste
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  • 2  teaspoons
    olive oil or cooking oil
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  • 1  cup
    unsweetened coconut milk
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  •  
    Hot cooked rice
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Directions
1.
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set shrimp aside. Drain juice from canned fruit, reserving 1/2 cup. Set juice and fruit aside.
2.
In a large skillet cook and stir shrimp and curry paste in hot oil over medium-high heat for 3 to 4 minutes or until shrimp turn opaque. Remove shrimp from skillet; set aside.
3.
Add coconut milk and the reserved juice to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 7 minutes until sauce mixture is slightly thickened and reduced to about 1 cup. Return shrimp to skillet; heat through.
4.
Divide rice among 4 shallow bowls. Arrange shrimp on top. Spoon coconut sauce over all. Top each serving with some of the canned fruit.
Nutrition information
Calories 411, Total Fat 19 g, Saturated Fat 13 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 129 mg, Sodium 242 mg, Carbohydrate 41 g, Total Sugar 13 g, Fiber 3 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 54%, Calcium 10%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet
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