Coconut Shrimp and Vegetables

Coconut Shrimp and Vegetables
Servings: 6 Prep 20 mins Cook 20 mins


Green Curry Paste:
  • 1/2 onion, cut in quarters
  • 1/3 cup fresh cilantro leaves
  • 3 jalapeno chiles, seeded and each quartered
  • 1 piece (1 inch) fresh ginger, peeled and quartered
  • 3 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon red-pepper flakes
Shrimp and Vegetables
  • 1 cup jasmine or long-grain white rice
  • 1 14 ounce can light coconut milk
  • 1 8 ounce bottle clam juice
  • 3/4 pound green beans, trimmed
  • 1 sweet red pepper, seeded, cut into 1/4-inch-wide strips
  • 2 medium sized carrots, peeled and cut into matchsticks
  • 1 1/2 pounds medium size shrimp, shelled and deveined (about 54 shrimp)

Make It

Green Curry Paste

1. In food processor, combine onion, cilantro, jalapeno, ginger, garlic, cumin, 1/2 teaspoon salt and pepper flakes. Pulse with on-and-off motion, scraping down sides of bowl, until pureed. (You should have about 2/3 cup curry paste). Paste can be made ahead and refrigerated in jar up to 1 week, or frozen up to 1 month.

2. In medium-size saucepan, cook rice following package directions, omitting any butter.

Shrimp and Vegetables

3. Coat large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add 1/3 cup Green Curry Paste; saute 1 minute. Stir in coconut milk, clam juice and remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to medium; simmer, uncovered, 5 minutes. Add green beans, red pepper and carrots; cook at a hard simmer, uncovered, stirring occasionally, until green beans are tender and coconut milk mixture is slightly thickened, about 10 minutes.

4. Add shrimp; cook until shrimp is just cooked through, about 3 minutes. Spoon 1/2 cup rice on each of 6 serving dishes or in bowls. Divide shrimp mixture among plates.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 290, Fat, total (g): 7, chol. (mg): 135, sat. fat (g): 4, carb. (g): 37, fiber (g): 4, pro. (g): 19, sodium (mg): 651, Percent Daily Values are based on a 2,000 calorie diet.