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1Heat the oil in a wok or large heavy-bottom pan over high heat until hot. Add the ginger, garlic, shallots, and curry paste and saut? for 1 minute. Add the shrimp and cook just until they start to turn pink, 2 to 3 minutes. Add the soy sauce, lemon juice, chilies and cilantro; cook, stirring often, 2 minutes longer. Add the yogurt and cook until the shrimp are just cooked through, 2 minutes; season with salt.
2Serve warm, garnished with the chopped scallions.
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Serving Size: 1 (75g) | ||
Recipe Makes: 6 | ||
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Calories: 57 | ||
Calories from Fat: 19 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 2942.1mg | 101 % | |
Potassium 152.4mg | 4 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.5g | ||
Protein 5.6g | 8 % | |
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: 57
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