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Nutritional Info
  • Amount Per Serving
  • Calories: 344.6
  • Total Fat: 6.9 g
  • Cholesterol: 129.7 mg
  • Sodium: 681.3 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 24.6 g

View full nutritional breakdown of Chinese Shrimp Curry calories by ingredient
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Chinese Shrimp Curry


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Introduction

Printed with permission from the American Institute for Cancer Research. Printed with permission from the American Institute for Cancer Research.

Ingredients

    1 Tbsp. cornstarch2 tsp. curry powder (or more, according to taste)1/2 tsp. sugar1 Tbsp. reduced sodium soy sauce1 Tbsp. rice wine vinegar3/4 cup fat-free, reduced sodium chicken broth3 tsp. canola or peanut oil, divided2 carrots, cut into 1-inch pieces1 red bell pepper, seeded and stem removed, diced1/4 lb. (about 20) fresh sugar snap peas, strings on edges removed; or use frozen2 tsp. peeled ginger, grated or minced1 large garlic clove, minced3/4 lb. medium shrimp, peeled and deveined3 cups hot cooked rice preferably brown

Directions

1. In small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.

2. In wok or heavy skillet, heat 1 tsp. oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.

3. Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.

4. Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.

Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.





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Member Ratings For This Recipe

  • I tried this dish minus the brown rice. Can you say "to die for" and nutritous to boot! The best and most flavorable meal for a high protein, low fat, and low carb diet. Bless you! - 10/17/10

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  • Tried this recipe to-day. Both my husband and I thought it was delicious. I will certianly make it again. - 1/16/09

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  • This was a perfect quick and delicious recipe. It provides a great way to get a big serving of veggies and my entire family loved it. - 1/6/09

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  • Reminds me of the "Singapore" Chinese noodle dish where curry is combined with soy sauce. I don't mean to change posted recipes, but I might like this with WW or healthy Barilla noodles mixed in-- rather than on rice. - 12/28/08

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  • Excellent and easy! - 8/15/08

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  • Loved it. Made it for company, it got rave review. - 5/5/08

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  • Pretty good! I would have liked a sweeter thicker sauce, but overall, it was really tasty. - 3/5/08

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