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Indian Curried Shrimp

Prep time 15 mins
Cook time 12 mins
Yield 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)

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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection