Ww Tv Dinner Thai Shrimp Rice Recipes
THAI SHRIMP AND RICE
Make mealtime memorable with our Thai Shrimp and Rice recipe. Our Thai Shrimp and Rice gets its great flavor from tasty spices like cumin and curry.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix all ingredients except for shrimp and rice until blended. Add half the tomato mixture to shrimp in medium bowl; mix lightly.
- Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Drain shrimp; discard marinade. Grill shrimp 3 to 4 min. or until shrimp turn pink, turning occasionally. Serve over rice.
Nutrition Facts : Calories 470, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 190 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
THAI SHRIMP AND FRESH VEGETABLE RICE
This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.
Provided by Manami
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen.
- Rinse shrimp; pat dry.
- Place shrimp in medium bowl.
- For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
- Pour over shrimp; toss to coat.
- Marinate at room temperature for 15 minutes, stirring occasionally.
- Drain shrimp well, reserving marinade.
- Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
- Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
- Remove from wok; cover and keep warm.
- Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
- Add reserved marinade to wok and bring just to boiling.
- Stir in cooked rice and peanuts.
- To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
- Spoon shrimp on top with a sprinkling of parsley.
- Enjoy!
- *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
Nutrition Facts : Calories 381.7, Fat 9.7, SaturatedFat 1.3, Cholesterol 143.2, Sodium 838.8, Carbohydrate 49.8, Fiber 4, Sugar 3, Protein 24.4
THAI SHRIMP AND RICE
Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.
WW-TV DINNER-THAI SHRIMP & RICE
Make and share this Ww-Tv Dinner-Thai Shrimp & Rice recipe from Food.com.
Provided by uwgeek
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet.
- Add onions, cook until tender, about 2 minutes.
- Add rice; cook over medium heat for 2 minutes.
- Add remaining ingredients; cook until heated through and shrimp are done, about 6 more minutes.
- Divide evenly into the 6 containers.
Nutrition Facts : Calories 239.7, Fat 4.5, SaturatedFat 0.7, Cholesterol 115.2, Sodium 117.8, Carbohydrate 31.2, Fiber 3, Sugar 4, Protein 18.3
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