Ww Tv Dinner Thai Shrimp Rice
Savor the bold, comforting flavors of "WW TV Dinner Thai Shrimp Rice," a vibrant and wholesome meal that brings the taste of Thailand to your table in under 40 minutes. This Weight Watchers-inspired recipe is a harmonious blend of tender shrimp, nutty brown rice, and a velvety coconut milk-based red curry sauce, infused with the warmth of garlic, ginger, and a touch of lime. Colorful bell peppers, shredded carrots, and fresh cilantro not only add a pop of freshness but also pack in nutrients, making this dish as nutritious as it is delicious. Perfect for meal prep or an effortless weeknight dinner, this one-pan wonder combines fragrant spices with light, healthy ingredients, creating a satisfying meal that's brimming with authentic Thai flavors.
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups low-sodium chicken broth
- 1 pound shrimp (peeled and deveined)
- 0.5 cup coconut milk (light)
- 2 tablespoons red curry paste
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 2 green onions (sliced)
- 1 bell pepper (sliced)
- 1 carrot (shredded)
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon olive oil
Instructions
In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Set aside.
Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for an additional 1 minute to release the flavors.
Add the coconut milk, soy sauce, lime juice, and brown sugar to the skillet, stirring to combine and create a rich sauce.
Add the shrimp to the skillet and cook for 3-4 minutes, turning once, until they are pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the bell pepper and shredded carrot. Stir-fry for 3-4 minutes until they are slightly tender but still crisp.
Return the cooked shrimp to the skillet, tossing to coat in the sauce.
To serve, divide the cooked rice onto four plates or meal prep containers. Top each portion with the shrimp and vegetable mixture.
Garnish with sliced green onions and chopped cilantro before serving.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 16.3 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 331 mg | 25% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2221 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
