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Thai Seared Shrimp with Tomato, Basil and Coconut

Serve adventurous Thai restaurant fare in less than 30 minutes.

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( 109 Ratings)

109 Ratings

5 Stars 48%

4 Stars 26%

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 28 )

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Prep Time 15 min
Total Time 25 min
Servings 4

Ingredients

1: tablespoon peanut or vegetable oil

1: lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1: cup sliced red onion

1: to 2 teaspoons green or red Thai curry paste

1: can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, drained

1: tablespoon lime juice

2: teaspoons packed brown sugar

1/2: cup coconut milk (not cream of coconut)

1/4: cup chopped fresh Thai basil or basil leaves

: Hot cooked rice, if desired

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Directions

1 In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
2 Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
3 Serve over rice.

EXPERT TIPS

Expert Tips

Add an authentic Thai flavor with a drizzle of "nam pla," a pungent Asian fish sauce. Look for it, along with the curry paste, at Asian grocery stores.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 90),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 160mg; 160%;
Sodium: 310mg; 310%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 6%;
Iron: 20%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 28 Reviews View All

Posted 5/11/2011 6:09:36 PM REPORT ABUSE hayesc said:

Rating:

My husband and I love this dish so much it's part of our regular dinner rotation. I use regular diced tomatoes and about 1 tbsp of curry paste. I use a whole can of coconut milk, which makes it more soupy, but it comes out delicious. I've also used the basil that comes in a tube, and that works very well too.

This reply was: Helpful Inspiring

Posted 1/25/2011 6:03:49 PM REPORT ABUSE Dawn A said:

Rating:

My family liked this recipe. Although it did not have enough heat. Will add cayenne or maybe Sriracha (rooster sauce)next time. I changed the order of cooking instructions so the shrimp didn't get overcooked, I added them last and cooked until they turned color.

This reply was: Helpful Inspiring

Posted 9/28/2010 10:05:07 AM REPORT ABUSE Mrs-Silvey said:

Rating:

We both liked this dish quite a bit. But, we both would have prefered more heat, even after I added cayenne pepper. It didn't really taste like Thai food, but it was good!

This reply was: Helpful Inspiring