Spicy Thai Coconut Shrimp

From Cooking Light. Serving size: 1 1/4 c. shrimp and 1 c. rice. Per serving: 457 calories, 8.1 g fat, 32.9 g protein, 57.8 g carb, 3.9 g fiber, 194 mg cholesterol.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  cups  uncooked rice
• 1 1⁄2 tablespoons water
• 1 1⁄2 teaspoons red curry paste (or chile paste with garlic)
• 1 1⁄2 lbs medium shrimp, peeled and deveined
• 2 1⁄2 cups  sliced asparagus (1-inch slices)
• 1 1⁄2 cups  sliced green onions
• 1⁄2 teaspoon salt
• 1 (14 ounce) can light coconut milk

Directions

1. Cook the rice by following the package directions.
2. While the rice is cooking, mix together the water and curry paste in a bowl; add shrimp, tossing to coat.
3. Place a large nonstick frypan that has been coated with cooking spray over medium-high heat until hot.
4. Add shrimp mixture and stir/saute for 4 minutes.
5. Add in sliced asparagus and green onions; cover and cook 3 minutes or until asparagus is crisp-tender.
6. Stir in the salt and coconut milk; coor for 3 minutes or until well heated (stir occasionally).
7. Serve shrimp mixture over rice.