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Curried Shrimp and Broccoli

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Curried Shrimp and Broccoli
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  • Prep 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 4
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Serve this flavorful shrimp and broccoli over rice – perfect Asian-style dinner made in 25 minutes.
By Pillsbury Kitchens
Updated Mar 20, 2011

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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