Curried Shrimp and Broccoli

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

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Servings 4

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( 2 ) Ratings

2 Ratings

5 Stars 33%

4 Stars 33%

3 Stars

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Member Reviews ( 2 )

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ingredients 13
Prep Time 25 min
Total Time 25 min

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

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Directions

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.

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.

Review & Comments

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moredaytodawn

report Posted Jul. 11, 2011 1:18 PM

My husband and I love this recipe! I cook it for longer than called for - until the broccoli is soft; and I use frozen broccoli, which gets soft sooner. The colors aren't as bright as in the picture when you cook it for longer, but it tastes and looks a lot more authentically Indian that way.

moredaytodawn

report Posted Jul. 11, 2011 1:17 PM