Thai Shrimp Skewers

Dairy-free
Egg-free
Low-Calorie
Low-Carbohydrate
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
20 minutes

Ingredients

  • 1 cup coconut milk
  • 1 1/2 to 2 tsp. red curry paste
  • 2 tsp. light brown sugar
  • 1 tsp. fish sauce
  • 1 tsp. peeled, grated gingerroot
  • 3/4 lb. extra-large shrimp, shelled and deveined
  • 8 to 12 frozen pearl onions, thawed
  • 1/2 medium red bell pepper, seeded, cut into 8 pieces
  • 2 cups steamed jasmine rice (optional)
  • Chopped fresh cilantro

Directions

Prep Time
10 minutes
Cook Time
10 minutes
Ready in
20 minutes
  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). In a small saucepan combine coconut milk, curry paste, brown sugar, fish sauce and ginger over medium-high heat. Bring to a simmer, stirring occasionally. Reduce heat to low; keep warm. Transfer 1/4 cup to a small bowl; set aside.
  2. Alternately thread shrimp, onions and bell pepper onto 4 (10- to 12-inch) skewers.* Brush each skewer with 1/4 cup of the coconut milk mixture.
  3. Place skewers on grill. Grill, covered, 2 to 3 minutes per side or until shrimp is opaque and vegetables are lightly charred. Place rice (if desired) on a platter; place skewers on rice. Drizzle with reserved coconut milk mixture, sprinkle with cilantro, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 225, Calories Fat 120, Total Fat 13g, Saturated Fat 10g, Cholesterol 129mg, Sodium 410mg, Carbohydrate 7g, Protein 19g
Serving Size1
Calories225
Calories Fat120
Calories (fat) extra53
Total Fat13g
Total Fat (extra)21
Saturated Fat10g
Saturated Fat (extra)55
Cholesterol129mg
Cholesterol (extra)43
Sodium410mg
Sodium (extra)17
Carbohydrate7g
Carbohydrate (extra)2
Fiber1g
Fiber (extra)4
Sugars4g
Protein19g
Omega30g
Vitamin A321IU
Vitamin A (extra)6
Vitamin C15mg
Vitamin C (extra)27
Iron4mg
Iron (extra)23