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Thai Seared Shrimp with Tomato, Basil and Coconut

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By Betty Crocker Kitchens
Updated Nov 4, 2008
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Serve adventurous Thai restaurant fare in less than 30 minutes.

Thai Seared Shrimp with Tomato, Basil and Coconut

  • Prep Time 15 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 tablespoon peanut or vegetable oil
  • 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1 cup sliced red onion
  • 1 to 2 teaspoons green or red Thai curry paste
  • 1 can (14.5 oz) Muir Glen™ organic diced or fire roasted diced tomatoes, drained
  • 1 tablespoon lime juice
  • 2 teaspoons packed brown sugar
  • 1/2 cup coconut milk (not cream of coconut)
  • 1/4 cup chopped fresh Thai basil or basil leaves
  • Hot cooked rice, if desired

Instructions

  • Step 
    1
    In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
  • Step 
    2
    Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
  • Step 
    3
    Serve over rice.

Nutrition

200 Calories
9g Total Fat
19g Protein
11g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
310mg
13%
Potassium
370mg
11%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
8%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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