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Coconut Curry Shrimp

By Kristen Mccaffrey
  
adapted from: myrecipes.com
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189
Calories 
6g
Carbs 
5g
Fat 
29g
Protein 
4
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

28-day Healthy Dinner Challenge Learn More

I used to be completely petrified of cooking Asian food. Like scared to death. That all changed when a friend finally convinced me to buy fish sauce and start using it at home. It changes everything. Yes it smells. It’s atrocious if you put your nose close. Yes the idea of it is pretty gross, fermented fish. But the flavor it adds, totally worth it. It really helps to create the authentic flavor you are looking for. Still not convinced? It will still taste great without it but I recommend picking up a bottle as soon as possible.

Prep Time

Coconut Curry Shrimp

4
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tsp vegetable oil
  • 1/2 cup onion, chopped
  • 1 cup mushrooms, chopped
  • 1 cup summer squash, chopped
  • 2 cups spinach
  • 1 tbsp. green curry paste (or to taste, curry pastes vary greatly in flavor)
  • 1 tsp sugar (or Stevia)
  • 1 lb shrimp, peeled and deveined
  • 1 cup canned light coconut milk
  • 2 tsp fish sauce
  • 1/4 cup green onions, chopped

Nutritional Facts

Serving Size: 
257g
Amount Per Serving
Calories 189
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
16%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 214mg
0%
Sodium 481mg
21%
Total Carbohydrate 6g
2%
Dietary Fiber 2g
6%
Sugars 3g
Protein 29g

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add onion, mushrooms, summer squash, spinach, and curry paste to pan.
  3. Saute for eight minutes or until veggies are just tender, stirring as needed.
  4. Stir in the sugar and add the shrimp. Saute for about 3 minutes or until shrimp are cooked through.
  5. Add the coconut milk and fish sauce. Cook for another 30 seconds and serve with green onions.
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