Shrimp Curry
User Reviews
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
240 kcal
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Course
Main Course
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Cuisine
Asian
Shrimp Curry
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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
- 3/4 tsp kosher salt divided
- 1 1/2 lb Shrimp large 8-12 count; 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 chicken stock low sodium
- 3 tbsp peanut butter
- 1 tsp lime juice
- 1/4 cup basil torn
- 1 cup yogurt AE Dairy Low Fat
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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