Curried Shrimp over Garlic-Basil Coconut Rice

By jrichmond4

Cal 379
Fat 5.7g
Pro 30g
Carb 49g
Fib 1.1g
Chol 252mg
Sodium 667mg

Serving size 3/4 cup shrimp and 1/2 cup rice

Ingredients

• 1 (6.7 oz) package Jasmine rice mix with garlic, basil, and coconut
• 1/2 tsp curry powder
• 1 1/2 pounds peeled and deveined large shrimp
• 1 tsp olive oil
• cooking spray
• 2 garlic cloves, minced
• 1/2 cup low-sugar orange marmalade
• 2 Tbs water
• 2 Tbs chopped fresh cilantro
• 4 lime wedges

Details

Servings 4
Preparation time 2mins
Cooking time 17mins

Preparation

Step 1

1. Cook rice according to package directions, omitting sale 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. Coat 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 water to shrimp mixture. Cook over medium heat until marmalade melts, tossing to coat shrimp.

4. Divide rice evenly among 4 bowls. Spoon shrimp mixture evenly over rice, and sprinkle with cilantro. Serve with lime wedges.