1/1 Photo of Low-Fat Thai Coconut Curry Shrimp
I found this recipe back in 2005 on a Canadian website called Just Add Milk (which doesn't seem to exist anymore). I've skipped the sake or sherry every time and it still turns out amazing.
My Private Note
Units: US | Metric
- 1 lb medium raw shrimp, deveined
- 1 tablespoon sake or 1 tablespoon dry sherry
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely minced
- 1 red onions or 1 yellow onion, cut into 1/2-inch pieces
- 1 large pepper, cut into 1/2-inch pieces (red, yellow or green)
- cooking spray
- 1Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
- 2Combine sauce ingredients and set aside.
- 3Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
- 4Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
- 5Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.
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Nutritional Facts for Low-Fat Thai Coconut Curry Shrimp
Serving Size: 1 (231 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 223.6
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.2 g
- Cholesterol 175.5 mg
- Sodium 738.6 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 1.5 g
- Sugars 5.9 g
- Protein 27.5 g
The following items or measurements are not included: