Thai Curry Shrimp
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 1 (3.5-oz) pouch boil-in-bag jasmine rice
- ½ lb peeled and deveined, large raw shrimp
- 2 tsp olive oil
- 1 (7-oz) pkg Thai red curry simmer sauce
- 2 cups baby spinach
- ⅓ cup cashews
- 1 lime, cut into wedges
Instructions
- Cook rice according to package directions.
- Meanwhile, cook shrimp in hot oil in a large skillet over medium-high heat 3 minutes. Add simmer sauce; cook 5 minutes or until thickened. Stir in spinach; cook 2 minutes or until wilted.
- Serve shrimp over rice; sprinkle with nuts. Serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
510
|
510
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 25 | 25 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 742 | 742 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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