Try this Curry: Coconut Curry Shrimp recipe, or contribute your own.
Suggest a better descriptionin a large bowl, whisk coconut milk, fish sauce, curry powder, sugar, salt, pepper
Add shrimp, red pepper, green onions, cilantro. Toss to coat. Let stand for 5 minutes.
In wok, stir-fry shrimp mix over medium-high heat until shrimp are pink, about 6 minutes. Serve with limes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 404 | ||
Calories from Fat: 103 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 670.9mg | 23 % | |
Potassium 448.7mg | 12 % | |
Total Carbohydrate 48.8g | 14 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 46.3g | ||
Protein 27.9g | 40 % | |
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: 404
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