Curried Shrimp

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.9
  • Total Fat: 11.4 g
  • Cholesterol: 178.2 mg
  • Sodium: 238.6 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 26.1 g

View full nutritional breakdown of Curried Shrimp calories by ingredient
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Modified from Martha Stewart's Recipe Modified from Martha Stewart's Recipe
Number of Servings: 4


    2 tablespoons olive oil
    1 large onion, thinly sliced (about 3 cups)
    1 jalapeno chile, finely chopped
    Salt to taste
    2 tablespoons tomato paste
    2 teaspoons curry powder
    1/2 teaspoon ground ginger
    4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
    1 1/2 cups water
    1 pound medium shrimp, peeled and deveined
    1/4 cup reduced fat sour cream, or reduced fat yogurt
    1 tablespoon fresh lime juice


Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth, about 1 minute.

Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.

Add sour cream and lime juice to skillet; stir to combine. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user AEL7680.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Very Good
    This is an excellent recipe. It is very healthy, yet very filling. - 2/11/09

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  • Incredible!
    We have this regularly now, so easy to make and tasty! I find it's even better the next day :) - 7/1/08

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  • Very Good
    This was very good! I omitted the jalapeno this time, but would definitely include it the next time for an extra kick. I served it over rice and it was yummy. - 4/3/08

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