Try this Hurry-Up Shrimp Curry recipe, or contribute your own.
Suggest a better descriptionIn a large no-stick frying pan, combine the tomatoes, curry powder, and chili peppers. Bring to a simmer over high heat and cook, stirring to break up the tomatoes, for 5 minutes.
Stir in the shrimp and simmer for 3 minutes, or until the shrimp are pink. Season with the salt (if using) and black pepper. Serve over the hot rice. Serves 4.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 182 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 109.2mg | 4 % | |
Potassium 45.2mg | 1 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 39.6g | ||
Protein 3.4g | 5 % | |
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: 182
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