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Curried Shrimp and Vegetables
Recipes
Curried Shrimp and Vegetables
4 servings
20 minutes total

Ingredients

  • 1 package frozen broccoli blend (10–14 oz)
  • 1 (8-oz) can pineapple chunks in juice
  • 1 tablespoon roasted garlic
  • 1 tablespoon refrigerated ginger salad dressing
  • 1 tablespoon country Dijon mustard
  • 1 lb peeled/deveined shrimp (tails off, if preferred)
  • ½ teaspoon curry powder
  • 1 tablespoon flour

Steps

    1. Place broccoli blend in microwave-safe bowl and cover; microwave on HIGH for 5 minutes or until thawed.
    2. Preheat wok (or large sauté pan) on high 3–4 minutes (Wok should be hot enough to sizzle when ingredients are added). Place pineapple (including juice), garlic, ginger dressing, mustard, and shrimp in wok, then cover; cook 1 minute.
    3. Drain vegetables, then stir into pineapple mixture and cover; cook and stir 2 minutes or until thoroughly heated. Stir in curry powder and flour until well blended; cook and stir 2–3 minutes or until thickened. Serve over rice.

Amount per ¼ recipe serving: Calories 210, Total Fat 3g, Sat Fat 0g, Trans Fat 0g, Chol 175mg, Sodium 350mg, Total Carb 18g, Fiber 3g, Sugars 10g, Protein 22g, Calc 8%, Vitamin A 20%, Vitamin C 45%, Iron 20%