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Curried Shrimp and Broccoli

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By Pillsbury Kitchens
Updated Mar 20, 2011
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Serve this flavorful shrimp and broccoli over rice – perfect Asian-style dinner made in 25 minutes.

Curried Shrimp and Broccoli

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 4
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Ingredients

  • 1 cup uncooked instant rice
  • 1 cup water
  • 1 teaspoon oil
  • 2 garlic cloves, minced
  • 4 cups fresh small broccoli florets
  • 1/2 cup ready-to-serve fat-free chicken broth with 1/3 less sodium
  • 3 teaspoons curry powder
  • 1 cup evaporated skim milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 4 teaspoons lime juice
  • 3/4 lb. fresh or frozen shelled deveined cooked medium shrimp, thawed
  • 1/4 cup shredded coconut, if desired

Instructions

  • Step 
    1
    Cook rice in water as directed on package, omitting margarine and salt.
  • Step 
    2
    Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir about 30 seconds or until golden. Stir in broccoli, broth and curry powder; heat until bubbly. Cover; simmer 5 to 8 minutes or until broccoli is crisp-tender.
  • Step 
    3
    In small bowl, combine milk, cornstarch and salt; add mixture to skillet. Bring to a boil. Cook 1 to 2 minutes or until thickened, stirring constantly.
  • Step 
    4
    Stir in lime juice and shrimp; cook until thoroughly heated. If desired, add salt and pepper to taste. Serve over rice. Sprinkle with coconut.

Nutrition

290 Calories
4g Total Fat
28g Protein
35g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
290
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
170mg
57%
Sodium
640mg
27%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
10g
Protein
28g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
100%
100%
Calcium
30%
30%
Iron
25%
25%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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