Jun 04 2012

Thai Coconut Curry Basil Shrimp Recipe – 6 Points +


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Thai Coconut Basil Shrimp

This Thai Coconut Curry Basil Shrimp Recipe is fresh, light, flavorful and satisfying, and makes a great Weight Watchers summer dinner recipe. The sweet, peppery basil complements the spicy curry perfectly, and the polenta makes a wonderful vehicle for all these fabulous flavors. This traditional Thai shrimp recipe is usually served over rice, but I like the lighter taste of the polenta. Each very nicely sized serving is just 6 Points +, and is packed with delicious flavor. Pair it with some fresh cucumber salad, and you’ve got yourself a wonderful, healthier alternative to Thai takeout that is much more Weight Watchers friendly.

Thai Coconut Curry Basil Shrimp

Deliciously flavorful, this Thai Coconut Curry Basil Shrimp is very filling at just 6 Points + for each laege serving. A great Weight Watchers shrimp recipe that’s easy to prepare for quick weeknight dinner.

Ingredients

  • 2 lbs uncooked shrimp
  • 1 16-18oz prepared polenta (the kind in the log form)
  • 1 large onion, thinly sliced
  • 1 cup light coconut milk
  • 4 tbsp fresh basil, chopped
  • 6 cloves garlic, minced
  • 2 tbsp green curry paste
  • 3 tbsp Thai fish sauce
  • 4 tbsp fat free chicken broth
  • juice from one lime

Instructions

  1. Preheat oven to 400 degrees. Slice polenta log into 12 evenly sized slices (about ¼” thick).
  2. Line a baking sheet with aluminum foil and spray generously with non-fat cooking spray. Lay polenta slices on baking sheet and bake for about 25 minutes, or until polenta begins to brown and crisp.
  3. Spray a large wok or skillet with nonstick cooking spray and set over medium high heat.
  4. Add in garlic and onions and sauté until they begin to soften, about 2-3 min.
  5. Stir in broth and curry paste, and then add in the shrimp and sauté for about 2 minutes.
  6. Pour in coconut milk, lime juice, and fish sauce and simmer until shrimp turns pink and is cooked through.
  7. Remove from heat, and stir in basil.
  8. Add 2 polenta slices to each serving bowl and top with shrimp and sauce, dividing evenly between bowls.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet type: Pescatarian

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: Thai

Entire recipe makes 6 servings
Serving size is 2 polenta slices and 1/6 of shrimp and sauce
Each serving = 6 Points +

PER SERVING: 167 calories; 5g fat; 16g carbohydrates; 32g protein; 1g fiber

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This entry was posted by on Monday, June 4th, 2012 at 7:37 am and is filed under 6 Point, Dinner, Main Dish, Shrimp, Thai.

  • Kway

    What are points if I leave off the polenta?

  • http://www.alongcomesmary.wordpress.com/ Alongcomesmary26

    THANK YOU so much for this awesome blog!!! I am wanting to try WW yet before I do I am going to see how I do trying to do some of your point recipes! Great info:)

  • Bub

    this is a great recipe (eating now :))  However I would add snap peas and bean sprouts.  Adds no points but gives more volume.

  • Munrok79

    My husband is allergic to shrimp…I am thinking of substituting chicken or tofu. Would that change the points much?
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