Fish

Coconut Curry Shrimp and Veggies takes several minutes to prepare.

Coconut Curry Shrimp and Veggies takes several minutes to cook.

Coconut Curry Shrimp and Veggies makes 4 servings.

The ingredients for Coconut Curry Shrimp and Veggies are:

300 grams frozen cooked shrimp
200 grams frozen cauliflour
1 cup frozen broccoli
1/2 cup frozen edamame
1 cup frozen green beans
1 - 160 ml can light coconut milk
160 ml low sodium chicken broth
1 onion
2 tsp olive oil
2.5 tsp curry powder
1 tsp paprika
3 cloves garlic pressed
1.5 T lemon juice

Here is how you make Coconut Curry Shrimp and Veggies:

1. Thaw frozen ingredients (can parially thaw as long as it is okay to finish thawing and cook during cooking)2. saute onion in olive oil.3. Add coconut milk and broth.4. Add vegetables and spices. Cook until vegetables mostly cooked.5. Add shrimp - heath thrououghly. 6. Serve over brown riceServing Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user PENNYLAYNE.

The nutritional information for Coconut Curry Shrimp and Veggies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 165.3

• Total Fat: 6.0 g
• Cholesterol: 96.3 mg
• Sodium: 386.3 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 4.9 g
• Protein: 15.8 g