Thai Red Curry Shrimp & Edamame Stir-Fry
Prep: 10 minutes
Cook: 15 minutes • Serves: 4
1 pound raw 21-25 count peeled and deveined shrimp, thawed and tails removed, if necessary
2 teaspoons Thai red curry paste
Nonstick cooking spray
1 small yellow onion, halved and sliced
1 bag (10 ounces) frozen shelled edamame
Chopped fresh basil and/or lime wedges for garnish (optional)
1. Prepare rice as label directs. Makes about 4 cups.
2. In large bowl, toss shrimp and curry paste. Heat large skillet over medium-high heat 1 minute or until hot; spray with cooking spray. Add onion; cook 3 minutes, stirring frequently. Add shrimp; cook 2 minutes, stirring frequently. Add edamame; cook 2 minutes or until shrimp turn opaque throughout and vegetables are tender-crisp, stirring frequently. Add 1/4 cup water; cook 1 minute. Makes about 5 cups.
3. Serve stir-fry over rice garnished with basil and/or lime wedges, if desired.
Approximate nutritional values per serving (1-1/4 cups shrimp mixture, 1 cup rice):
373 Calories, 7g Fat (1g Saturated), 176mg Cholesterol,
321mg Sodium, 45g Carbohydrates, 7g Fiber, 34g Protein