Dinner

Light Shrimp Curry

Name: Light Shrimp Curry
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 cups cooked long-grain rice; 2 tablespoons curry powder; 2 tablespoons minced peeled fresh ginger; 1 teaspoon minced garlic; 1/3 cup chopped green onions (about 1 1/2 onions); 1/4 teaspoon ground white pepper; 1/4 cup minced jalapeño pepper (about 1 pepper); 1 tablespoon margarine or butter; 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained; 1 cup chopped onion; 1/4 teaspoon salt; 3 pounds unpeeled medium shrimp; 1 (8-ounce) carton plain fat-free yogurt

21 September 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$5.21

Photo coming soon

You can never have too many main course recipes, so give Light Shrimp Curry a try. For $5.21 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 58g of protein, 4g of fat, and a total of 606 calories.

Gluten Free Pescatarian Asian Indian Lunch Onions Tomatoes

Method:

1
Peel and devein shrimp; set aside.
2
Coat a large nonstick skillet with cooking spray; add margarine.
3
Place over medium-high heat until margarine melts.
4
Add chopped onion, and saut until tender. Stir in jalapeo pepper, ginger, and garlic; saut 2 minutes.
5
Add curry powder; saut 2 minutes.
6
Add tomatoes; cook over medium heat 5 minutes or until slightly thickened, stirring often. Stir in yogurt, salt, and white pepper.
7
Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp are done.
8
Spoon mixture over rice; sprinkle with onions.
9
Serve immediately.
10
Tip: To save time, you can buy shrimp that has already been peeled and deveined. You'll need 2 1/4 pounds peeled shrimp to equal 3 pounds unpeeled.