Thai Coconut Shrimp
Learn the secret to healthy Thai Coconut Shrimp with Chef Mary Ross.
THAI COCONUT SHRIMP
Preparation time: 20 minutes
Cooking time: 6 minutes
Cooking spray or 1/2 tsp. olive, peanut, or coconut oil
1 lb. raw medium-to-large shrimp, peeled (tails shells intact), deveined, and rinsed
1 cup red bell pepper, thinly sliced
3 to 4 cloves fresh garlic, finely minced or pressed
½ cup green onions, sliced
1/3 cup fresh mint leaves, chopped (1/2 tsp. dry)
1/3 cup fresh purple, green, or Thai basil, chopped (1/2 tsp. dry)
1 tsp. coconut oil (optional)
3 cups jasmine rice or white rice, cooked without added fats or salt
1 can light coconut milk (1 and 3/4 cups)*
1 tbsp. best-quality peanut butter, smooth
1/8 tsp or more Chinese chili paste (optional)
3/4 tsp. salt
1 tbsp. cornstarch (use a brand that states gluten-free on the label)
1 to 2 tbsp. lime juice
- Lightly coat a large stick-resistant frying pan or wok with cooking spray. If using a nonstick pan, use a non-aerosol cooking oil dispenser or spread oil over surface of pan with a paper towel; set aside.
- Whisk coconut milk together with peanut butter, salt, and chili paste if using; set aside. Combine cornstarch with an equal amount of water and set aside.
- Preheat pan on medium‑high heat for one minute. Add garlic and red pepper to pan and stir-fry two minutes. Add shrimp, green onions, basil, and mint to pan and continue to stir-fry for two minutes or until shrimp begin to turn pink. Add sauce mixture to pan, stirring to a simmer, about one minute.
- Add cornstarch mixture to sauce, stirring continuously until thickened. Stir in coconut oil if using and lime juice, then remove pan from heat. Serve over cooked jasmine or white rice.
*Available at Asian markets and specialty food sections of most supermarkets.
Nutritional Information: Four 1 and 2/3-cup servings with 3/4 cup rice 385 Calories; 10g total Fat; 6g Sat. Fat (21.1% calories from fat); 24g Protein; 47g Carbohydrate; 3g Dietary Fiber; 175mg Cholesterol; 633mg Sodium
Thai Coconut Tofu
Follow cooking instructions for Thai Coconut Shrimp, replacing shrimp with 1 lb. extra-firm tofu cut into 1-inch cubes.
Nutritional Information, Tofu: 380 Calories; 13g total Fat; 22g Sat. Fat (30.3% calories from fat); 16g Protein; 53g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 597mg Sodium
Thai Coconut Chicken
Follow cooking instructions for Thai Coconut Shrimp, replacing shrimp with 1 lb. chicken breast cut into 1-inch pieces.
Nutritional Information, Chicken: 385 Calories; 12g total Fat; 22g Sat. Fat (27.6% calories from fat); 21g Protein; 50g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 620mg Sodium
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