Shrimp Curry
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
Shrimp
5.30 oz
onion
7.06 oz
Tomato
13.52 fl oz
coconut milk
2 tsp
curry powder
4 cloves
garlic
2 tsp
Ginger
1 tsp
chili powder
1 tsp
turmeric powder
1 tsp
salt
2 tbsp
vegetable oil
0.35 oz
Cilantro
Directions
Step 1
Clean and devein the shrimp.
Step 2
Chop the onion, tomato, garlic, and ginger.
Step 3
Heat vegetable oil in a pan and sauté the chopped onion, garlic, and ginger until golden brown.
Step 4
Add the chopped tomato and cook until soft.
Step 5
Add curry powder, chili powder, turmeric powder, and salt. Cook for 2 minutes.
Step 6
Add the cleaned shrimp and cook for 3-4 minutes until they turn pink.
Step 7
Pour in the coconut milk and simmer for 10 minutes.
Step 8
Garnish with chopped cilantro and serve hot with rice or bread.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.2205 g | 0.2% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.3528 mg | 0.07% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 6.615 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0.882 mcg | 36.75% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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