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Shrimp Coconut Curry with Spring Vegetables Recipe

Shrimp Coconut Curry with Spring Vegetables

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Servings: 4

Estimated Total Preparation Time: 30 minutes

Add a little Caribbean flavor to your dinner tonight with this delicious dish.

Recipe Nutritional Information:

Calories per Serving: 532

Total Protein per Serving: 30 grams 

Total Carbs per Serving: 63 grams

Total Fat per Serving: 16 grams

Saturated Fat per Serving: 6 grams

Total Fiber per Serving: 5 grams

Recipe 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


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.


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