Five Spice Shrimp

4.3 of 5 (30)
editors choice
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 408.1
  • Total Fat: 5.4 g
  • Cholesterol: 442.0 mg
  • Sodium: 517.9 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 51.3 g

View full nutritional breakdown of Five Spice Shrimp calories by ingredient

Number of Servings: 4


    2 tsp olive oOil
    1 large onion - chopped
    1 in piece ginger
    2 cloves garlic
    1/8 tsp chili powder
    1 tsp turmeric
    1 tsp cumin
    1 tsp coriander
    2 medium tomatos - pureed
    1 lb large shrimp, peeled & deveined
    2-1/2 cups cooked rice


Heat oil in a large saute pan over medium high heat.
Saute' onion until golden brown - about 3 minutes.
Grind ginger and garlic into a paste; add it, remaining spices and tomatoes to pan; simmer 5 minutes.
In a separate pan, saute' shrimp 30 seconds.
Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates.
Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user JUN_KEATER.

Member Ratings For This Recipe

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    4 of 4 people found this review helpful
    This sounds so yummy that I can't wait to try this recipe. I thought the calorie count was a little high though. When I looked at the stats per item per serving, it listed 8 oz of shrimp at 224 calories. But it should only be 4 oz of shrimp, so I believe the calorie count will be 112 calories less. - 4/11/10

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    Very Good
    4 of 4 people found this review helpful
    Very good shrimp dish. We sprinkled red pepper flakes on top to give it an extra zip. Next time I might use some red pepper in it while cooking. - 6/24/08

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    3 of 3 people found this review helpful
    This was surprisingly good. To save on pots to be washed, I dropped the shrimp into the sauce without sauteeing them first, and the finished dish still had a good flavor and texture. - 12/5/10

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    3 of 3 people found this review helpful
    This is Scrumpdelicious! Fun and Easy to make! We did use cayenne pepper instead of chili pepper. And we used coriander seed, roasted them in a skillet a bit. We ate fresh pineapple & roasted coconut with it. YUM! - 4/20/08

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    3 of 3 people found this review helpful
    I have fixed this 3 times so far--and that is quite a testimonial to this recipe. Tastes decadently scrumptious! Thanks so much for sharing :) - 6/11/07