- 4
Ingredients
- 2 tsp. canola oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1/8 to 1/4 tsp. red pepper flakes
- 2 Tbsp. lite soy sauce
- 1 Tbsp. brown sugar
- 1/3 cup lite coconut milk
- 1 lb. large shrimp, peeled and deveined
- 2 cups fresh pineapple chunks
- 2 scallions, thinly sliced
Preparation
Step 1
In a wok or a deep heavy pan, warm the oil over medium-high heat. Add the onions and garlic, and stir-fry for about 5 minutes until onions begin to soften. Add the cumin, turmeric, coriander, and red pepper flakes. Stir-fry for 2 minutes.
Combine the soy sauce, brown sugar, and coconut milk. Add to the wok, lower the heat, cover, and simmer for 5 minutes.
Add the shrimp into the sauce. Simmer uncovered for 3 to 4 minutes until shrimp are almost cooked through. Add the pineapple and scallions, and cook 1 minute.
nutrition
Nutrition facts
Fruit exchanges 1
Vegetable exchanges 1
Lean meat exchanges 2
Fat exchanges 0.5
Amount per serving
Calories 195
Calories From Fat 40
Total Fat 4.5 g
Saturated Fat 1.1 g
Trans Fat 0 g
Cholesterol 160 mg
Sodium 485 mg
Total Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 14 g
Protein 19 g