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Thai Coconut Shrimp

THAI COCONUT SHRIMP 
(Gluten-free)

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

Sauce
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

  1. 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.
     
  2. 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.

  3. 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. 

  4. 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

Exchanges:  2 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat

Thai Coconut Shrimp, High Fat 
Nutritional Information: 706 Calories; 38g total Fat; 22g Sat. Fat (59% calories from fat); 
28g Protein; 64g Carbohydrate; 5g Dietary Fiber; 175mg Cholesterol; 642mg 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

Exchanges: 3 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat


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

Exchanges: 2 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat

 
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