Curried Shrimp and Broccoli

Serve this flavorful shrimp and broccoli over rice – perfect Asian-style dinner made in 25 minutes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 13
  • servings 4
 

Ingredients

1
cup uncooked instant rice
1
cup water
1
teaspoon oil
2
garlic cloves, minced
4
cups fresh small broccoli florets
1/2
cup ready-to-serve fat-free chicken broth with 1/3 less sodium
3
teaspoons curry powder
1
cup evaporated skim milk
1
tablespoon cornstarch
1/2
teaspoon salt
4
teaspoons lime juice
3/4
lb. fresh or frozen shelled deveined cooked medium shrimp, thawed
1/4
cup shredded coconut, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir about 30 seconds or until golden. Stir in broccoli, broth and curry powder; heat until bubbly. Cover; simmer 5 to 8 minutes or until broccoli is crisp-tender.
  • 3 In small bowl, combine milk, cornstarch and salt; add mixture to skillet. Bring to a boil. Cook 1 to 2 minutes or until thickened, stirring constantly.
  • 4 Stir in lime juice and shrimp; cook until thoroughly heated. If desired, add salt and pepper to taste. Serve over rice. Sprinkle with coconut.
  • 1 Cook rice in water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir about 30 seconds or until golden. Stir in broccoli, broth and curry powder; heat until bubbly. Cover; simmer 5 to 8 minutes or until broccoli is crisp-tender.
  • 3 In small bowl, combine milk, cornstarch and salt; add mixture to skillet. Bring to a boil. Cook 1 to 2 minutes or until thickened, stirring constantly.
  • 4 Stir in lime juice and shrimp; cook until thoroughly heated. If desired, add salt and pepper to taste. Serve over rice. Sprinkle with coconut.

EXPERT TIPS

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Expert Tips

Shrimp isn’t only for special occasions; it’s a lean shellfish to use any time in stir-fries, pastas, egg dished and casseroles. Keep frozen shrimp in a sealed package in the freezer for up to two months. Remove only the amount you need for a recipe and thaw it as directed on the package.

Spoon this curry over a bed of rice on a decorative oblong china platter. Pass the platter family-style, or use it as part of a buffet.

Pass a bowl filled with chutney or place a small bowl of chutney at each place setting. For dessert, serve Raspberry-Topped Low Fat Cheesecake.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
290
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
170mg
170%;
Sodium
640mg
640%;
Total Carbohydrate
35g
35%
(Dietary Fiber
4g
4%
  Sugars
10g
10%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
100%;
Calcium
30%;
Iron
25%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.