In this quick shrimp recipe, shrimp is paired with a coconut curry and tender eggplant. Red, yellow or green curry works well in this quick dinner. To keep it fast, serve with precooked brown rice to sop up the sauce.
1 14-ounce can coconut milk
2 tablespoons plus 1 teaspoon yellow, red or green curry paste
1 teaspoon garlic powder
1 pound eggplant, peeled if desired and cubed (½-inch)
4 scallions, sliced
1 pound peeled and deveined shrimp (16-20 count), halved
½ cup chopped fresh basil and/or cilantro
Lime wedges for serving
- Step 1
Whisk coconut milk, curry paste and garlic powder in a large saucepan. Add eggplant and scallions; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 6 minutes. Add shrimp, cover and continue cooking until the shrimp are just cooked through and the eggplant is tender, about 4 minutes more. Stir in basil (and/or cilantro) and serve with lime wedges, if desired.
Serving Size: 1 ¼ cups
Per Serving: 344 calories; fat 22g; cholesterol 183mg; sodium 748mg; carbohydrates 14g; dietary fiber 5g; protein 27g; sugars 5g; niacin equivalents 2mg; saturated fat 19g; vitamin a iu 455IU.