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Recipe Summary

Prep time: 15 mins
Cook time: 20 mins
Yield: 4 servings

Ratings & Reviews

User rating:rating

Rated by 1 visitors

This recipe is...

  • low in fat
  • rich in fruit
  • rich in veggies
  • rich in protein
  • lower in carbs
 
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Coconut Shrimp with Pineapple Curry

This recipe serves:  4
Ingredients
1 tablespoon yellow curry paste
1 cup lite coconut milk
1/2 fresh pineapple, peeled, cored and chopped
2 teaspoons olive oil
1 small onion, chopped
1 teaspoon minced garlic
2 cups low-sodium chicken or vegetable broth
2 medium eggplants, chopped into 1" cubes
1 pound cooked shrimp
salt to taste
freshly ground black pepper
Cooking Instructions
1. Combine the curry paste, coconut milk and pineapple in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the chicken broth, by the tablespoonful, as needed to keep the mixture from sticking and burning.

3. Add the eggplants and the remaining chicken broth. Simmer until the eggplants become tender, about 10 minutes.

4. Add the shrimp and heat thoroughly.

5. Stir in the curry mixture and serve.

Serving Size: about 1 1/2 cups

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 335
  • Carbohydrate
  • 29 g
  • Fat
  • 9 g
  • Fiber
  • 9 g
  • Protein
  • 29 g
  • Saturated Fat
  • 3 g
  • Sodium
  • 387 mg
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SEE ALL THE FACTS