Friday Fish: Thai Shrimp Stir-Fry

You don't need to have a wok to make a stir-fry! A skillet makes an excellent substitute, especially when cooking smaller quantities as in this recipe.

Because stir-frying is a quick process, be sure to have all the ingredients chopped and ready to go before you start to cook.


10 oz. shelled, deveined uncooked large or extra-large shrimp
1/2 teaspoon curry powder
1 tablespoon peanut or vegetable oil
1 tablespoon finely chopped fresh ginger
2 garlic cloves, finely chopped
1/3 cup unsweetened coconut milk
1 tablespoon fresh lime juice
1 teaspoon grated lime peel
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tablespoons chopped fresh cilantro, divided
1/3 cup thinly sliced green onions


Sprinkle shrimp with curry powder. Heat oil in medium skillet over medium-high heat until hot. Add shrimp; stir-fry 1 minute or until shrimp turn pink. Add ginger and garlic; stir-fry15 seconds. Add coconut milk, lime juice, lime peel, salt and pepper; stir-fry 30 seconds. Stir in 3 tablespoons of the cilantro and all but 1 tablespoon of the green onions. Stir-fry 15 seconds. Garnish with remaining 1 tablespoon cilantro and green onions.


2 servings


PER SERVING: 255 calories, 15 g total fat (7.5 g saturated fat), 23.5 g protein, 8 g carbohydrate, 200 mg cholesterol, 400 mg sodium, 2 g fiber