Coconut Shrimp
Ingredients
1/4 cup coconut milk (you can use more, and they sell reduced fat coconut milk)
3 tablespoons finely chopped red bell pepper
1 tablespoon minced fresh cilantro
1 1/2 tablespoons fish sauce
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon curry powder
1 1/2 pounds large shrimp, peeled and deveined
4 cups water
3 cups hot cooked basmati rice (we just used white instant rice)
4 lemon wedges
Fresh cilantro sprigs (optional)
Preparation
Combine first 7 ingredients in a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes, turning the bag occasionally. Place the shrimp mixture in vegetable steamer tray (We used an electric one).
Cover and cook 4 minutes or until shrimp are done -- we cooked it for about 10 minutes. Serve shrimp mixture over rice; serve with lemon wedges. Garnish with cilantro, if desired.
Yield: 4 servings (serving size: 1 cup shrimp mixture, 3/4 cup rice, and 1 lemon wedge)
NUTRITION PER SERVING
CALORIES 375(15% from fat); FAT 6.4g (sat 3.3g,mono 0.7g,poly 1.3g); PROTEIN 38.6g; CHOLESTEROL 259mg; CALCIUM 111mg; SODIUM 777mg; FIBER 1g; IRON 6.3mg; CARBOHYDRATE 38.3g