Light Shrimp Curry

Yield: 6 servings (serving size: 1/2 cup rice and 1/6 of shrimp mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 0.0%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.6g
  • Carbohydrate: 42.4g
  • Fiber: 2g
  • Cholesterol: 173mg
  • Iron: 0.0mg
  • Sodium: 344mg
  • Calcium: 0.0mg


  • 3 pounds unpeeled medium shrimp
  • Cooking spray
  • 1 tablespoon margarine or butter
  • 1 cup chopped onion
  • 1/4 cup minced jalapeño pepper (about 1 pepper)
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons curry powder
  • 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
  • 1 (8-ounce) carton plain fat-free yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups cooked long-grain rice
  • 1/3 cup chopped green onions (about 1 1/2 onions)


  1. Peel and devein shrimp; set aside.
  2. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add chopped onion, and sauté until tender. Stir in jalapeño pepper, ginger, and garlic; sauté 2 minutes. Add curry powder; sauté 2 minutes. Add tomatoes; cook over medium heat 5 minutes or until slightly thickened, stirring often. Stir in yogurt, salt, and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp are done.
  3. Spoon mixture over rice; sprinkle with onions. Serve immediately.
  4. Tip: To save time, you can buy shrimp that has already been peeled and deveined. You'll need 2 1/4 pounds peeled shrimp to equal 3 pounds unpeeled.
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