Thai Red Curry Shrimp
Cook rice
Thinly slice celery. Thinly slice scallions.
Squeece 2 tablespoons of lime juice into a bowl.
Pat shrimp dry then season with salt & pepper.
Combine lime juice, 1.5-3 teaspoons Thai red curry paste, 3 tablespoons oil, 1 tablespoon water, 2 tablespoons sugar whisking until smooth. Season with salt & pepper.
Heat 1 tablespoon oil in a skillet. Add celery, snow peas, 1/2 teaspoon of salt & a pinch of pepper. Cook until snow peas are crisp & tender, about 3 minutes.
Add shrimp & cook, stirring occasionally, until shrimp are slightly pink, about 3 minutes.
Add 1/2 of scallions and red curry dressing to skiller, stir to combine. Season with salt & pepper.
Serve shrimp & snow peas over rice. Garnish with remaining scallions.
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Serving Size: 1 Serving (838g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 941 | ||
Calories from Fat: 59 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 430.9mg | 133 % | |
Sodium 2878.2mg | 99 % | |
Potassium 1543.3mg | 41 % | |
Total Carbohydrate 142.1g | 42 % | |
Dietary Fiber 11.1g | 45 % | |
Sugars, other 131g | ||
Protein 74.4g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 941
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