Light Shrimp Curry

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 12%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.6g
  • Carbohydrate: 42.4g
  • Fiber: 0.0g
  • Cholesterol: 173mg
  • Iron: 0.0mg
  • Sodium: 344mg
  • Calcium: 0.0mg

Ingredients

  • 3 pounds unpeeled medium-size fresh shrimp
  • Vegetable cooking spray
  • 1 tablespoon margarine
  • 1 cup chopped onion
  • 1/4 cup minced jalapeno pepper
  • 2 tablespoons peeled, minced gingerroot
  • 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 nonfat yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups cooked long-grain rice (cooked without salt or fat)
  • 1/4 cup chopped green onions
  • 2 tablespoons minced fresh parsley

Preparation

  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 onion; saute until tender. Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes. Add curry powder; saute 2 minutes. Add tomato; cook over medium heat 5 minutes or until slightly thickened, stirring frequently. Stir in yogurt, salt, and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp turn pink.
  3. Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.
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