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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 390.7
  • Total Fat: 4.6 g
  • Cholesterol: 152.0 mg
  • Sodium: 4,189.2 mg
  • Total Carbs: 61.0 g
  • Dietary Fiber: 7.7 g
  • Protein: 43.2 g

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Shrimp Curry with Green Beans, Broccoli and Zucchini/Low Carb Dinner or Lunch

Submitted by: PAULEY10


Low Carb Dinner or Lunch Low Carb Dinner or Lunch
Number of Servings: 1


    100 g shrimps, raw (about 12--depends on size)
    cooking spray

    1/2 c cauliflower puree* (to be used to thicken sauce)

    100 g broccoli, chopped small
    100 g green beans, cut into 1" pieces, then slice thin
    100 g zucchini, cut into 1" lengths, then into matchsticks
    3 scallions, medium, chopped (whites and greens)

    1 c chicken broth (1/2 c + 1/2 c)

    2 tbsp curry powder
    1 tbsp turmeric
    4 tsp ginger, fresh, grated
    3 cloves garlic, grated
    4 tbsp tamari soy sauce


If shrimp are frozen, remove from freezer the night before, cover so no air touches the shrimp, and leave in refrigerator to thaw. Have shrimp at cooking station.

Prepare all vegetables. Prepare measure/weigh all flavourings, cauliflower puree* and chicken broth*. Have ready at cooking station.

Bring a 10" non-stick pan with lid to medium high heat.
Add 1/2 c of the chicken broth, 1/2 of the flavourings (curry powder, turmeric, ginger, garlic), the broccoli and the green beans to the pan, bring to a boil, and simmer for about 5 minutes until vegetables are cooked but still firm and bright green. Remove the vegetables with a slotted spoon and set aside. Add the remaining chicken broth left in the pan in which the vegetables were cooked to the cauliflower puree. Mix well. Set aside.

Let the pan sit over med-high heat to dry and to heat up. Coat with cooking spray and add the zucchini. Stir fry until the zucchini begins to brown slightly, about 2-3 minutes. Add chicken broth 2 tbsp at a time if necessary to prevent sticking or burning. When zucchini is cooked but still firm, set aside with the broccoli and beans.

Bring the same pan up to med-high heat again, and coat with cooking spray. Add all the remaining flavourings (curry powder, turmeric, ginger, garlic) and stir-fry about 1 minute to bring out aromas. Add shrimp in a single layer. Do not stir. When you can see pink around the edge of the shrimp, turn (it's easiest with 2 forks). Let cook the shrimp cook another 60 seconds, add the tamari soy sauce and return all the vegetables to the pan.

Add half the cauliflower puree/chicken broth mixture and all the cooked vegetables. Stir well. If you feel you need more sauce, add more of the cauliflower/chicken broth mixture. When everything is heated through, serve immediately.

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