Curried Shrimp over Garlic-Basil Coconut Rice

By wardcarrie5

Serve with steamed brocoli

Ingredients

• 1 (6.7-ounce) package jasmine rice mix with garlic, basil, and coconut (Taste of Thai)
• 1/2 teaspoon curry powder
• 1 1/2 pounds peeled and eveined large shirmp
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1/2 cup low-sugar orange marmalade
• 2 Tablespoons water
• 2 Tablespoons chopped fresh cilantro
• 4 lime wedges

Preparation

Step 1

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, sprinkle curry powder evenly over shrimp, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Coate shrimp with cooking spray, and add to pan, saute 3 minutes. Add garlic, saute 2 minutes or until shrimp are done.
3. Add orange marmalade and 2 tablespoons water to shrimp mixture. Cook over medium heat until marmalade melts, tossing to coat shrimp.
4. Divide rice evenly among 4 bowls. Sppon shrimp mixture evenly over rice, and sprinkle with cilantro. Serve with lime wedges.

Serving size: about 3/4 cup shrimp mixture, 1/2 cup rice, and 1 lime wedge.
WW Points: 9

Calories: 379
Fat: 5.7g
Protein: 30g
Carbohydrates: 49g
Fiber 1.1g
Cholesterol: 252mg