This Indian-inspired shrimp curry dinner is an easy way to change up your typical dinner fare. Pair with coconut rice and a sprinkling of cilantro.
1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
2. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
3. While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
4. Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.
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Serving Size: 1 Serving (3372g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1721 | ||
Calories from Fat: 215 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 332.8mg | 11 % | |
Potassium 4881.4mg | 128 % | |
Total Carbohydrate 334.3g | 98 % | |
Dietary Fiber 54.7g | 219 % | |
Sugars, other 279.6g | ||
Protein 62.7g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1721
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