Curried Summer Vegs and Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Olive oil 2tDiced Zucchini, about 1/4cCooked shrimp, about 15 sm-medabout 1 1/2 T chopped Onion2 small green tomatoes, chopped1 large mushroom, chopped1 clove garlic, minced1 1/2 t minced cilantropinch saltabout 1 T curry powderLite Coconut milk, 2Tbsp
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.
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.
Nutritional Info 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
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