Facebook
Pinterest
Save
Print

Key Lime Shrimp Red Curry

Name: Key Lime Shrimp Red Curry
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 1 large onion, quartered and sliced (2 cups); 1 green bell pepper, diced (1 cup); 1 lb uncooked peeled medium shrimp, deveined, tail shells removed; 1 tablespoon Thai red curry paste; 1 medium lime, cut in half; 1 container (5.3 oz) Yoplait® Greek 100 protein Key lime yogurt; 2 cups cooked brown rice; Chopped fresh cilantro, if desired

Prep 10 min
Total 25 min
Ingredients 9
Servings 4

Curry, cilantro and lime add flavor to this Thai shrimp dish.

Ingredients

1 tablespoon vegetable oil
1 large onion, quartered and sliced (2 cups)
1 green bell pepper, diced (1 cup)
1 lb uncooked peeled medium shrimp, deveined, tail shells removed
1 tablespoon Thai red curry paste
1 medium lime, cut in half
1 container (5.3 oz) Yoplait® Greek 100 protein Key lime yogurt
2 cups cooked brown rice
Chopped fresh cilantro, if desired

Directions

1

In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. Add curry paste and juice of 1/2 lime, stirring well to incorporate.
2

Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
3

Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.

One red or yellow bell pepper can be used in place of green pepper.

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 40

Total Fat: 4 1/2g; 7%

Saturated Fat: 1g; 4%

Trans Fat: 0g

Cholesterol: 155mg; 52%

Sodium: 260mg; 11%

Potassium: 430mg; 12%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 4g; 18%

Sugars: 5g

Protein: 27g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 30%; 30%

Calcium: 15%; 15%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;