Curried Summer Vegs and Shrimp
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
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 timeNumber 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.
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.