Thai shrimp and asparagus

SmartPoints® value per serving
Total Time
17 min
7 min
10 min
Looking for a lower-carb Thai option? This dish lets the shrimp and vegetables be the start of the show. Coconut milk, fresh ginger, fish sauce, and Thai curry paste (which is a blend of chiles, garlic, onion, lemongrass, ginger, cumin, coriander, fish sauce, and spices) are staples in Thai cuisine. The light coconut milk adds sweetness and creaminess (with little fat), and the ginger and curry paste add savory spice and fire. Look for coconut milk and red curry paste in the ethnic section of your supermarket. To save time, you can use shrimp (either fresh or frozen) that is already peeled and deveined.


Canola oil

2 tsp

Uncooked shrimp

1 pound(s), peeled and deveined large shrimp, thawed if frozen

Garlic clove(s)

2 medium clove(s), minced

Uncooked asparagus

1 pound(s), trimmed and cut into 11⁄2-inch pieces

Uncooked bell pepper(s)

1 item(s), medium, orange variety, seeded and cut into strips

Uncooked onion(s)

1 medium, sliced

Ginger root

1 Tbsp, fresh, peeled and grated

Thai curry paste

1 tsp

Light unsweetened coconut milk

½ cup(s)

Fish sauce

1½ Tbsp, (nam pla)

Packed brown sugar

1 Tbsp


  1. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add the shrimp and garlic; stir-fry until the shrimp are just opaque in the center, about 3 minutes. Transfer to a plate.
  2. Heat the remaining 1 teaspoon oil in the same skillet, then add the asparagus, bell pepper, and onion; stir-fry until crisp-tender, about 2 minutes. Add the ginger and curry paste; stir-fry until fragrant, about 30 seconds.
  3. Add the coconut milk, fish sauce, and sugar; bring to a simmer. Cook, stirring frequently, about 3 minutes. Add the shrimp. Reduce the heat and simmer, stirring occasionally, until heated through, about 1 minute. Yields about 1 1⁄4 cups per serving.