Nutrition per serving may change if servings are adjusted.
2 tablespoons Thai red, green or yellow curry paste
1 cup “lite” coconut milk (see Tip, below)
1 tablespoon honey
2 teaspoons fish sauce
1 tablespoon peanut oil
1 tablespoon lime juice
¼ teaspoon ground white pepper
Pinch of salt
16 raw shrimp (16-20 per pound), peeled and deveined
8 cremini (baby bella) mushrooms, quartered
6 scallions, cut into 1½-inch pieces
Position oven rack 3 to 4 inches from the broiler; preheat broiler to high. Line a baking sheet with foil.
Heat curry paste in a small saucepan over medium heat for 1 minute. Stir in coconut milk, honey and fish sauce and cook, stirring frequently, until reduced to about ½ cup, about 15 minutes.
Transfer ¼ cup of the sauce to a large bowl (reserve remaining sauce for dipping). Stir in oil, lime juice, pepper and salt. Add shrimp, mushrooms and scallions; stir to combine. Thread shrimp, mushrooms and scallions onto eight 10- to 12-inch skewers and place on the prepared baking sheet.
Broil until the shrimp are cooked through, 2 to 3 minutes per side. Serve with the reserved sauce.
Equipment: Eight 10- to 12-inch skewers
Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply shake until smooth.
216 calories;8 g fat(4 g sat); 1 g fiber; 12 g carbohydrates; 26 g protein; 25 mcg folate; 183 mg cholesterol; 6 g sugars; 4 g added sugars; 226 IU vitamin A; 5 mg vitamin C; 97 mg calcium; 1 mg iron; 566 mg sodium; 548 mg potassium