Indian Curried Shrimp

recipe

Yield:

4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 302
Fat 4.4 g
Satfat 2.4 g
Protein 21.9 g
Carbohydrate 41.8 g
Cholesterol 161 mg
Iron 4.8 mg
Sodium 514 mg
Caloriesfromfat 14 %
Fiber 2.0 g
Calcium 56 mg

Ingredients

3/4 cup finely chopped onion
1/2 jalapeño pepper, seeded and minced
Cooking spray
1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon ground ginger
1/2 to 1 teaspoon curry powder
1 cup light coconut milk
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup frozen petite green peas
3 cups hot cooked long-grain rice

Preparation

Heat a large nonstick skillet over medium- high heat. Add onion and jalapeño pepper. Coat vegetables with cooking spray; sauté 4 minutes. Add shrimp, ginger, and curry powder; sauté 3 minutes. Add coconut milk and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until shrimp are done. Serve over rice.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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