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Thai Seared Shrimp with Tomato, Basil and Coconut

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Thai Seared Shrimp with Tomato, Basil and Coconut
  • Prep 15 min
  • Total 25 min
  • Servings 4
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Serve adventurous Thai restaurant fare in less than 30 minutes.
Updated Nov 4, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

200 Calories, 9g Total Fat, 19g Protein, 11g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
310mg
13%
Potassium
370mg
11%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
8%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
20%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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