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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the red curry paste and cook for an additional 1 minute to release the flavors.

Step 4

Add the coconut milk, soy sauce, lime juice, and brown sugar to the skillet, stirring to combine and create a rich sauce.

Step 5

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.

Step 6

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.

Step 7

Return the cooked shrimp to the skillet, tossing to coat in the sauce.

Step 8

To serve, divide the cooked rice onto four plates or meal prep containers. Top each portion with the shrimp and vegetable mixture.

Step 9

Garnish with sliced green onions and chopped cilantro before serving.

Nutrition Facts

Serving size	(1911.3g)

Amount per serving	% Daily Value*
Calories	1146.9

Total Fat 29.4g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 885.8mg	0%
Sodium 2281.2mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 11.7g	0%
Total Sugars 19.2g
Protein 127.7g	0%

Vitamin D 811.1IU	0%
Calcium 310.0mg	0%
Iron 5.8mg	0%
Potassium 2202.7mg	0%

*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.

Source of Calories

Fat: 22.1%

Protein: 42.7%

Carbs: 35.2%