Shrimp with Cashew Curry Dipping Sauce
Prep Time: 5 minutes
Cooking Time: 10 minutes
This makes a great appetizer or main dish. It is Fast and Yummy! Sprinkle a little paprika on the shrimp while cooking for a deeper color, but not too much! This is best served warm.
1 pound shrimp, raw (medium or large)
1/2 cup mayonnaise, light or reduced fat
1 tablespoon agave nectar
2 teaspoons green curry paste, such as Thai Kitchen
1/4 cup cilantro, fresh, chopped
1 tablespoon nuts, cashews, roasted and salted, chopped
1 teaspoon garlic powder
For sauce: place mayonnaise, agave nectar, curry paste and chopped cilantro in a blender and blend for about 10 seconds. Scoop into a bowl, stir in chopped cashews and set aside. Remove shells from shrimp and clean them. Pat dry with a paper towels, season with garlic powder (add a dash of paprika for color, it's optional). Coat a large non stick skillet with cooking spray, then place over medium heat. Add shrimp and cook for 1 to 2 minutes per side until opaque and cooked through, but not overdone. Remove from skillet and place on a serving platter with the dipping sauce. Best served warm.
Per Serving About: 250calories, 13 g fat, 2 g saturated fat, 24 g protein, 9 g carbohydrates, 0 g dietary fiber, 380 mg sodium; WW Points Plus value 7