In this quick shrimp recipe, shrimp is paired with a coconut curry and tender eggplant. Red, yellow or green curry works well in this quick dinner. To keep it fast, serve with precooked brown rice to sop up the sauce.

EatingWell.com, January 2021

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Credit: Brie Passano

Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk coconut milk, curry paste and garlic powder in a large saucepan. Add eggplant and scallions; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 6 minutes. Add shrimp, cover and continue cooking until the shrimp are just cooked through and the eggplant is tender, about 4 minutes more. Stir in basil (and/or cilantro) and serve with lime wedges, if desired.

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Nutrition Facts

344 calories; fat 22g; cholesterol 183mg; sodium 748mg; carbohydrates 14g; dietary fiber 5g; protein 27g; sugars 5g; niacin equivalents 2mg; saturated fat 19g; vitamin a iu 455IU.
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