Malaysian Shrimp With Pineapple
Per ServingMalaysian Shrimp With Pineapple |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 cup | ||
| Calories | 195 | |
| Fat | 4.5 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 21 | g |
| Fiber | 2 | g |
| Sugars | 14 | g |
| Cholesterol | 160 | mg |
| Sodium | 485 | mg |
| Protein | 19 | g |
| Choices: Fruit 1, Vegetable 1, Lean meat 2, Fat 0.5 | ||
- Makes: 4
- Serving Size: 1 cup
- Preparation Time: 25 minutes
- Cooking Time: 18 minutes
Ingredients
| 2 | tsp. | canola oil |
| 1 | onion, thinly sliced | |
| 3 | garlic cloves, minced | |
| 1 | tsp. | ground cumin |
| 1 | tsp. | turmeric |
| 1 | tsp. | ground coriander |
| 1/8 | to 1/4 tsp. red pepper flakes | |
| 2 | Tbsp. | lite soy sauce |
| 1 | Tbsp. | brown sugar |
| 1/3 | cup | lite coconut milk |
| 1 | lb. | large shrimp, peeled and deveined |
| 2 | cups | fresh pineapple chunks |
| 2 | scallions, thinly sliced |
Directions
- In a wok or a deep heavy pan, warm the oil over medium-high heat. Add the onions and garlic, and stir-fry for about 5 minutes until onions begin to soften. Add the cumin, turmeric, coriander, and red pepper flakes. Stir-fry for 2 minutes.
- Combine the soy sauce, brown sugar, and coconut milk. Add to the wok, lower the heat, cover, and simmer for 5 minutes.
- Add the shrimp into the sauce. Simmer uncovered for 3 to 4 minutes until shrimp are almost cooked through. Add the pineapple and scallions, and cook 1 minute.
