Thai Coconut Shrimp

Adapted from "The Gracious Pantry"

Ingredients (makes 6 servings):

2 pounds large, frozen shrimp, tail off

1 (14 ounce) can light coconut milk

1 pound fresh sugar snap peas

3 green onions, diced (I deleted these but you don't have to)

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

4 teaspoons curry powder

Juice of 1/2 a lemon

 

Directions:

1. Combine all ingredients in a large pot or pan, cover and bring to a boil.
2. Once you have a nice rolling boil, remove the lid and continue to cook over medium to medium-high heat.
3. It’s done cooking when the shrimp are cooked through and the snap peas are cooked to your liking.
4. Wonderful served over brown rice, or spaghetti squash (for Paleo peeps) or rice noodles.

Nutritional Content:
(Data is for 1 cup)
Calories: 265
Total Fat: 7 gm
Saturated Fats: 4 gm
Trans Fats: 0 gm
Cholesterol: 227 mg
Sodium: 256 mg
Carbohydrates: 17 gm
Dietary fiber: 3 gm
Sugars: 1 gm
Protein: 33 gm
Estimated Glycemic Load: 10

 

 

 

 

Wild Caught Blue Shrimp



The Sauce

 

Mmmm, smells yummy!
 

With peanuts
 

 

Without