Bombay Curried Shrimp

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Fresh basil and light coconut milk give this easy-to-prepare shrimp an updated and aromatic appeal.
6 servings (serving size: 1 cup shrimp mixture, 1 cup rice, and 1 1/2 teaspoons coconut)


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1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
1/2 cup minced shallots
1 tablespoon curry powder
1 cup diced red bell pepper
1 1/2 cups diced tomato
1/2 cup light coconut milk
1/4 cup chopped fresh or 4 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1 (10 1/2-ounce) can low-salt chicken broth
6 cups hot cooked rice
3 tablespoons flaked sweetened coconut, toasted


Combine shrimp and flour in a bowl; toss well, and set aside.

Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.

Created date

June 2004

Nutritional Information

Calories 397
Caloriesfromfat 14 %
Fat 6 g
Satfat 2.1 g
Monofat 0.9 g
Polyfat 1.5 g
Protein 23.2 g
Carbohydrate 61.2 g
Fiber 2.6 g
Cholesterol 129 mg
Iron 5.2 mg
Sodium 361 mg
Calcium 83 mg