Light Shrimp Curry Recipe

Name: Light Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

905

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds unpeeled medium-size fresh shrimp, Vegetable cooking spray, 1 tablespoon margarine, 1 cup chopped onion, and more.

Yes, Light Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Light Shrimp Curry

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