Mild Shrimp And Vegetable Curry

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

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Nutritional Information

Amount per serving
  • Calories: 368
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Protein: 23.7g
  • Carbohydrate: 63.6g
  • Cholesterol: 153mg
  • Iron: 5.6mg
  • Sodium: 777mg
  • Calories from fat: 5%
  • Fiber: 5g
  • Calcium: 75mg


  • Cooking spray
  • 2 finely chopped seeded jalapeño peppers
  • 1 small green bell pepper, cut into thin strips
  • 1 small onion, thinly sliced
  • 1 pound tomatoes, coarsely chopped
  • 3/4 pound medium shrimp, peeled and deveined
  • 3/4 teaspoon salt
  • 1/2 teaspoon curry powder
  • 3 cups hot cooked long-grain rice


  1. Coat a 12-inch skillet with cooking spray; place over medium-high heat until hot. Add jalapeño pepper, bell pepper, and onion; sauté 8 minutes or until onion is golden.
  2. Add tomato and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 8 to 10 minutes or until shrimp are done, stirring occasionally. Serve immediately over rice.
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