Curried Shrimp and Broccoli

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

  • 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
  • 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.
  • 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.
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