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Healthified Thai Shrimp and Quinoa Curry

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340 total calories• 88% less sat fat than the original recipe. This quinoa may have shrimp, but it's not shrimpy. Get ready to fill up on this whole grain goodness.

  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4

Ingredients

1
pound fresh or frozen large shrimp
1
cup dry quinoa or whole wheat couscous*
1
teaspoon olive oil
1
cup chopped onion
1
tablespoon grated fresh ginger
1/2
teaspoon curry powder
1/2
teaspoon ground cumin
1/4
teaspoon cayenne pepper
6
ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
1/4
cup orange juice
3
tablespoons unsweetened light coconut milk
1/4
teaspoon salt
1/2
cup snipped fresh cilantro

Directions

  • 1 Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.
  • 2 In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.
  • 3 Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

Nutrition Info

The Quick Take: Healthified

  • Calories Reduced By 180
  • Fat Reduced By 14g
  • Sodium Reduced By 240mg
See What Makes It Healthified »

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
170mg
170%;
Sodium
330mg
330%;
Total Carbohydrate
39g
39%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
60%;
Calcium
10%;
Iron
30%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

The Original vs. Healthified

Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before After
1 cup dry white rice 1 cup dry quinoa or whole wheat couscous*
2 tablespoons butter 1 teaspoon olive oil
3 tablespoons coconut milk 3 tablespoons unsweetened light coconut milk
1/2 teaspoon salt 1/4 teaspoon salt
1/2 cup coarsely chopped cocktail peanuts 1/2 cup snipped fresh cilantro
Nutritional Highlights
Calories
 
 
520 (before)
340 (after)
Saturated Fat
 
 
8 g (before)
1 g (after)
Sodium
 
 
570 mg (before)
330 mg (after)
Total Fat
 
 
20 g (before)
6 g (after)

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/16/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
170mg
170%;
Sodium
330mg
330%;
Total Carbohydrate
39g
39%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
60%;
Calcium
10%;
Iron
30%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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