Thai Seared Shrimp with Tomato, Basil and Coconut

Serve adventurous Thai restaurant fare in less than 30 minutes.

  • 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

  • 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

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.

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.