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Shrimp and Coconut Curry

Shrimp and Coconut Curry

Creamy coconut curry with tender shrimp and aromatic spices.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 3
Course: lunch, Main Course
Cuisine: Thai
Calories: 343
Ingredients Method Notes

Ingredients
  

  • 454 gm Shrimp, cooked, frozen
  • 1 spray (about 1/3 second) Olive oil cooking spray
  • 3/4 Cup(s) Diced Onions - HEB
  • 2 clove(s) Garlic (minced)
  • 1 tsp Ginger, ground
  • 1 tsp Paprika
  • 2 tsp Curry powder
  • 1 can (13.5oz) Coconut milk, reduced fat
  • 1 can (14 oz) Fire Roasted Diced Tomatoes
  • 1/2 whole lime(s) Lime juice (fresh)
  • 1 tsp Coarse salt (to taste)
  • 1 tsp Black pepper (to taste)

Method
 

  1. Heat olive oil in a skillet. Sauté onion, garlic, and ginger until fragrant (~3 minutes).
  2. Stir in curry powder and paprika, cooking for 1 minute.
  3. Add coconut milk, tomatoes, salt and. pepper. Simmer for 10 minutes.
  4. Add shrimp and cook until pink (~4 minutes). Finish with lime juice, adjust seasoning, and serve.

Notes

Nutrient
 Amount
Calories
 343
Calories from fat
 140
Calories from saturated fat
 126
Total Fat
 15.6 g
Saturated Fat
 14.0 g
Trans Fat
 0 g
Polyunsaturated Fat
 1.1 g
Monounsaturated Fat
 1.9 g
Cholesterol
 295 mg
Sodium
 2007 mg
Potassium
 713 mg
Total Carbohydrate
 16.5 g
Dietary Fiber
 3.4 g
Sugars
 9.8 g
Protein
 36 g
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