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Coconut Shrimp Curry

2 cups unsweetened light coconut milk, divided
2 tsp red Thai curry paste (red is much spicier than green)
1 large red pepper, thinly sliced
1 small onion, thinly sliced
4 tsp granular sugar substitute
2 tsp fish sauce
20-24 oz extra-large shrimp
2 Tbsp fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish

In medium saucepan over medium heat, bring 1/2 cup of the coconut milk and the curry paste to simmer. Add peppers and onions; cook 4 minutes, stirring often. Stir in remaining coconut milk, sugar substitute, and fish sauce. Bring to a simmer; let cook 1 minute.

Add shrimp; cook 3 minutes, until shrimp is cooked through, stirring once to flip shrimp. Remove from heat; stir in lime juice. Serve over rice, garnished with basil and additional lime.

Allowed on South Beach diet phase 1 if served with steamed veggies; can also serve with brown rice on phase 2 and beyond.

Serves 4. Per serving: 399 calories, 19 total g fat (13 g saturated fat), 235 mg cholesterol, 19 g carbohydrate, 37 g protein, 2 g fiber, 520 mg sodium

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