Shrimp Curry

Name: Shrimp Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Ingredients: 3/4 tsp kosher salt, divided; 1 1/2 lb large 8-12 ct shrimp, peeled, deveined and tails removed; 4 tsp olive oil, divided; 1 large red bell pepper, sliced; 1/2 large onion, sliced; 8 oz shiitake mushrooms, sliced; 3 tbsp red curry paste; 3 tbsp brown sugar; 1 cup low sodium chicken stock; 3 tbsp peanut butter; 1 tsp lime juice; 1/4 cup torn basil; 1 cup AE Dairy Low Fat Yogurt

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 people
Calories
240 kcal
Course
Main Course
Cuisine
Asian

Shrimp Curry

Amy Matthews

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When dinner doubles up as virtually effortless and restaurant quality, chances are it's immediately going in my permanent meal rotation. And spoiler alert: Shrimp Curry is just that.

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Ingredients

Servings

3/4 tsp kosher salt, divided
1 1/2 lb large 8-12 ct shrimp, peeled, deveined and tails removed
4 tsp olive oil, divided
1 large red bell pepper, sliced
1/2 large onion, sliced
8 oz shiitake mushrooms, sliced
3 tbsp red curry paste
3 tbsp brown sugar
1 cup low sodium chicken stock
3 tbsp peanut butter
1 tsp lime juice
1/4 cup torn basil
1 cup AE Dairy Low Fat Yogurt

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Instructions

Pat the shrimp dry with a paper towel. Next, sprinkle the shrimp with 1/2 teaspoon salt.
Heat a large skillet with deep sides to a medium heat. Drizzle two teaspoons of olive oil in the skillet. Swirl the pan and add the shrimp. Sear the shrimp until they are bright pink on one side, about 30 seconds to one minute. Flip the shrimp over and sear on the other side for 30 seconds to a minute until pink. Remove the shrimp from the pan and set aside.
Add remaining two teaspoons oil. Add the onion and red bell pepper. Stir and saute for a 3-4 minutes. When the veggies start to wilt, add the mushrooms. Cook another minute or two and add the baby corn and 1/2 teaspoon salt. When the mushrooms are soft, stir in the red curry paste.
Cook the curry paste for a minute or two then stir in the chicken stock, brown sugar, remaining 1/2 teaspoon salt, and peanut butter. Stir to combine. Bring to a boil and reduce to a simmer. Simmer until the veggies are soft and the sauce has thickened, about 5 minutes.
Add the shrimp, basil, baby corn and lime juice to the sauce. Simmer a few more minutes until the basil has wilted and then shrimp are cooked through. Remove from the heat and add the yogurt a little at a time until it’s combined.
Season with salt and pepper. Garnish with chopped peanut and cilanntro. Serve with rice.

Nutrition Information

Show Details

Serving 1serving Calories 240kcal (12%) Carbohydrates 18g (6%) Protein 22g (44%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 145mg (48%) Sodium 1305mg (54%) Potassium 502mg (14%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 2262IU (45%) Vitamin C 37mg (41%) Calcium 163mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 240 kcal

% Daily Value*

Serving	1serving
Calories	240kcal	12%
Carbohydrates	18g	6%
Protein	22g	44%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	145mg	48%
Sodium	1305mg	54%
Potassium	502mg	11%
Fiber	2g	8%
Sugar	13g	26%
Vitamin A	2262IU	45%
Vitamin C	37mg	41%
Calcium	163mg	16%
Iron	1mg	6%