1 (3 1\/2-oz.) bag boil-in-bag long-grain rice
\n1 T. sesame oil
\n1 T. bottled ground fresh ginger
\n2 tsp. curry powder
\n1 C. chopped red bell pepper
\n1 (16-oz.) bag broccoli and cauliflower spears
\n1 1\/2 lb. peeled and deveined medium shrimp
\n1 C. light coconut milk
\n1\/4 C. low-sodium soy sauce
\n1 tsp. fish sauce<\/p>\n
Prepare rice according to package directions. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.<\/p>\n
Yield: 4 servings
\nServing size: 1 1\/2 C. shrimp mixture and 1\/2 C. rice<\/p>\n
Calories: 392
\nFat: 9.9g
\nFiber: 4.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (3 1\/2-oz.) bag boil-in-bag long-grain rice 1 T. sesame oil 1 T. bottled ground fresh ginger 2 tsp. curry powder 1 C. chopped red bell pepper 1 (16-oz.) bag broccoli and cauliflower spears 1 1\/2 lb. peeled and deveined medium shrimp 1 C. light coconut milk 1\/4 C. low-sodium soy sauce 1 tsp. fish sauce Prepare rice according to package directions. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook…<\/p>\n