Shrimp with Curried Lime Carrots

This oh-so-pretty combo makes lean eating incredibly appealing. Bias cuttingor cutting the carrots on an anglegives the completed platter an artful Asian look.

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  • Makes: 4 servings
  • Serving Size: 1 cup each
  • Prep: 20 mins
  • Cook: 6 mins

Shrimp with Curried Lime Carrots

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Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. In a medium bowl combine cumin, turmeric, salt, cardamom, and cayenne pepper. Transfer 3/4 teaspoon of the mixture to another medium bowl. Add shrimp to one bowl and carrots to the second bowl with seasoning. Toss each to coat.
  2. Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add carrots to steamer basket. Cover and reduce heat. Steam for 3 minutes. Add shrimp. Cover and steam for 3 to 5 minutes more or until shrimp are opaque and carrots are tender.
  3. Transfer shrimp and carrots to a serving platter. Sprinkle with green onion. In a small bowl combine lime juice and honey. Drizzle over shrimp and carrots. Sprinkle with lime peel.
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Nutrition Facts (Shrimp with Curried Lime Carrots)

  • Per serving:
  • 167 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 172 mg chol. ,
  • 357 mg sodium ,
  • 12 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 24 g pro.
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