Serve this flavorful shrimp and broccoli over rice – perfect Asian-style dinner made in 25 minutes.
Curried Shrimp and Broccoli
- Prep Time 25 min
- Total 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
Instructions
-
Step1Cook rice in water as directed on package, omitting margarine and salt.
-
Step2Meanwhile, 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.
-
Step3In 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.
-
Step4Stir in lime juice and shrimp; cook until thoroughly heated. If desired, add salt and pepper to taste. Serve over rice. Sprinkle with coconut.
Nutrition
290
Calories
4g
Total Fat
28g
Protein
35g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 290
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 170mg
- 57%
- Sodium
- 640mg
- 27%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 10g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 100%
- 100%
- Calcium
- 30%
- 30%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved