Curried Shrimp with Spicy Thai Cucumber Salad
Curried Shrimp with Spicy Thai Cucumber Salad INGREDIENTS:
□ 12 (6 oz.) Raw Shrimp, Peeled and Deveined □ 1 c. (1 1/3 c. cooked) Kroger Instant Whole Grain Brown Rice □ ½ c. (4 oz) Thai Kitchen Lite Coconut Milk □ 1 (8 ¼” long) English Cucumber □ 1 (4 1/8” long) Green Onion □ 1 Tbs. Black Sesame Seeds □ 1 oz. Peanuts, Unsalted, Dry Roasted □ 2 tsp. Sun Luck Pure Sesame Oil □ 1 tsp. Sambal Chili Paste □ 2 Tbs. Kroger Natural Rice Vinegar □ 1 Tbs. Thai Style Red Curry Powder □ 2 tsp. Olive Oil □ ½ cup water NAME:
Curried Shrimp with Spicy Thai Cucumber Salad
DIRECTIONS:
1. 2. 3. 4.
Wash and prepare all produce items. Cut green onion into thin slices, using both white and green parts. Place peanuts in a sealable plastic bag and gently crush into small pieces. Set aside. In a mixing bowl, whisk together the sambal chili paste, vinegar and sesame seed oil. With a sharp knife, slice the cucumber into thin rounds. Add cucumber to mixing bowl and stir to combine. Add half of the black sesame seeds and chill for 20 minutes. 5. While cucumber salad is chilling, prepare your coconut rice. In a saucepan, bring coconut milk and ½ cup of water to a boil. Add rice, cover with a lid and reduce to simmer. Allow to simmer for 5 minutes. 6. After 5 minutes remove the saucepan from heat and allow to sit for an additional 10 minutes or until all of the liquid has been absorbed. 7. While the rice is cooking, heat 2 tsp. of olive oil in a skillet over medium heat. 8. Dry shrimp with a paper towel. Sprinkle the shrimp with curry powder, salt and pepper. 9. Add shrimp to the skillet and cook for 2-3 minutes on each side or until the shrimp are pink in color. 10. To serve, divide the rice evenly between 2 plates. Top rice with 6 pieces of shrimp. Divide the cucumber salad between the 2 plates and serve on the side. Top each plate with green onion and remaining black sesame seeds. Enjoy! serves: 2 Nutrition: 462 calories, 22 g total fat, 6 g saturated fat, 45 g carbohydrates, 23 g protein, 720 mg sodium This Health Check healthy recipe provided by Amanda Musin, RDN, LD Retail Dietitian Coordinator
□ 12 (6 oz.) Raw Shrimp, Peeled and Deveined □ 1 c. (1 1/3 c. cooked) Kroger Instant Whole Grain Brown Rice □ ½ c. (4 oz) Thai Kitchen Lite Coconut Milk □ 1 (8 ¼” long) English Cucumber □ 1 (4 1/8” long) Green Onion □ 1 Tbs. Black Sesame Seeds □ 1 oz. Peanuts, Unsalted, Dry Roasted □ 2 tsp. Sun Luck Pure Sesame Oil □ 1 tsp. Sambal Chili Paste □ 2 Tbs. Kroger Natural Rice Vinegar □ 1 Tbs. Thai Style Red Curry Powder □ 2 tsp. Olive Oil □ ½ cup water NAME:
Curried Shrimp with Spicy Thai Cucumber Salad
DIRECTIONS:
1. 2. 3. 4.
Wash and prepare all produce items. Cut green onion into thin slices, using both white and green parts. Place peanuts in a sealable plastic bag and gently crush into small pieces. Set aside. In a mixing bowl, whisk together the sambal chili paste, vinegar and sesame seed oil. With a sharp knife, slice the cucumber into thin rounds. Add cucumber to mixing bowl and stir to combine. Add half of the black sesame seeds and chill for 20 minutes. 5. While cucumber salad is chilling, prepare your coconut rice. In a saucepan, bring coconut milk and ½ cup of water to a boil. Add rice, cover with a lid and reduce to simmer. Allow to simmer for 5 minutes. 6. After 5 minutes remove the saucepan from heat and allow to sit for an additional 10 minutes or until all of the liquid has been absorbed. 7. While the rice is cooking, heat 2 tsp. of olive oil in a skillet over medium heat. 8. Dry shrimp with a paper towel. Sprinkle the shrimp with curry powder, salt and pepper. 9. Add shrimp to the skillet and cook for 2-3 minutes on each side or until the shrimp are pink in color. 10. To serve, divide the rice evenly between 2 plates. Top rice with 6 pieces of shrimp. Divide the cucumber salad between the 2 plates and serve on the side. Top each plate with green onion and remaining black sesame seeds. Enjoy! serves: 2 Nutrition: 462 calories, 22 g total fat, 6 g saturated fat, 45 g carbohydrates, 23 g protein, 720 mg sodium This Health Check healthy recipe provided by Amanda Musin, RDN, LD Retail Dietitian Coordinator
