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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 258.2
  • Total Fat: 13.1 g
  • Cholesterol: 122.9 mg
  • Sodium: 333.2 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 5.7 g
  • Protein: 19.7 g

View full nutritional breakdown of Curried Summer Vegs and Shrimp calories by ingredient
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Curried Summer Vegs and Shrimp

Submitted by: NINEOF12
Curried Summer Vegs and Shrimp

Introduction

Invented this today, I'd add bell peppers and maybe some raisins or apples next time Invented this today, I'd add bell peppers and maybe some raisins or apples next time
Number of Servings: 1

Ingredients

    Olive oil 2t
    Diced Zucchini, about 1/4c
    Cooked shrimp, about 15 sm-med
    about 1 1/2 T chopped Onion
    2 small green tomatoes, chopped
    1 large mushroom, chopped
    1 clove garlic, minced
    1 1/2 t minced cilantro
    pinch salt
    about 1 T curry powder
    Lite Coconut milk, 2Tbsp

Directions

I've got this listed as one serving, but it could easily serve 2 with a salad or some brown rice.

Heat oil in pan, add all vegetables.

In a bowl combine curry, coconut milk, 1/2 of cilantro, and shrimp.

When veggies start to brown, cover for a few minutes to cook through.

Add Shrimp mixture to pan, and stir to heat through. Plate and garnish with remaining cilantro.

Number of Servings: 1

Recipe submitted by SparkPeople user NINEOF12.






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