|Serving Size 1 serving|
|Amount Per Serving|
|Calories from Fat||110|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbs||38 g|
|Dietary Fiber||38 g|
|Vitamin A||30 %|
|Vitamin C||90 %|
- Recipe Serves4
- Preparation Time10 min
- Cooking Time15 min
- 1 lb. peeled and deveined uncooked large shrimp
- 2 tsp. curry powder, divided
- 2 Tbsp. vegetable oil, divided
- 1 clove garlic, finely chopped
- 1 medium onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 can (14 oz.) lite coconut milk
- 1 package Knorr® Asian Sides™ - Chicken flavor Fried Rice
- 2 Tbsp. chopped fresh cilantro
- Season shrimp with 1 teaspoon curry powder.
- Heat 1 tablespoon oil in 12-inch no-stick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp and set aside.
- Heat remaining 1 tablespoon oil in same skillet and cook onion, red pepper and remaining 1 teaspoon curry, stirring frequently, until vegetables are tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir coconut milk and Knorr® Asian Sides™ - Chicken flavor Fried Rice. Bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Stir in shrimp; heat through. Remove from heat and sprinkle with cilantro.
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