Thai Shrimp Stir Fry Recipe with Zucchini
The flavors in this Thai Shrimp Stir Fry with Zucchini are beyond amazing! Plus, this healthy dinner comes together in about 25 minutes. 223 calories and 4 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 223.4kcal
Ingredients
- 5 teaspoons coconut oil divided
- 1 pound large shrimp peeled & deveined, patted dry
- ¼ teaspoons salt
- 1 large zucchini cut into half-circles
- ½ cup lite coconut milk
- ½ cup low sodium chicken broth
- 1 tablespoon Thai red curry paste
- 3 garlic cloves minced
- 1 tablespoon grated ginger
- 2 tablespoons minced cilantro
Instructions
- Heat 2 teaspoons coconut oil in a large nonstick skillet set over medium-high heat. Add the shrimp, season with salt, and cook until just cooked through, 1 to 2 minutes per side. Take care not to overcook. Transfer the shrimp to a plate.
- Heat 1 teaspoon coconut oil in the skillet. Add the zucchini and cook until just tender, about 2 minutes. Transfer to the plate with the shrimp.
- In a medium bowl, whisk together the coconut milk and chicken broth. Set aside.
- Heat the remaining 2 teaspoons coconut oil in the skillet. Add the red curry paste, garlic and ginger. Cook, stirring constantly, for 1 minute.
- Pour in the coconut milk mixture and cook, whisking to incorporate the curry mixture into the liquid. Cook, stirring frequently, until slightly thickened, about 2 minutes.
- Add the shrimp and zucchini to the skillet. Toss to coat with the sauce and stir in the cilantro. Serve over rice or cauliflower rice.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 6 ( Old SmartPoints), 6 (Points+)
Nutrition
Serving: 1Cup | Calories: 223.4kcal | Carbohydrates: 6.8g | Protein: 24.4g | Fat: 10.7g | Saturated Fat: 7.1g | Cholesterol: 172.3mg | Sodium: 533.4mg | Fiber: 1.3g | Sugar: 1.6g
