Indian Curried Shrimp

Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 4.4g
  • Saturated fat: 2.4g
  • Protein: 21.9g
  • Carbohydrate: 41.8g
  • Cholesterol: 161mg
  • Iron: 4.8mg
  • Sodium: 514mg
  • Calories from fat: 14%
  • Fiber: 2.0g
  • Calcium: 56mg


  • 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


  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.
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