Bombay Curried Shrimp
Fresh basil and light coconut milk give this easy-to-prepare shrimp an updated and aromatic appeal.
By Marcy Marceau
Recipe by Cooking Light May 1996
Yield:
6 servings (serving size: 1 cup shrimp mixture, 1 cup rice, and 1 1/2 teaspoons coconut)
Nutrition Info
IngredientsIngredient Checklist
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
½ cup minced shallots
1 tablespoon curry powder
1 cup diced red bell pepper
1 ½ cups diced tomato
½ cup light coconut milk
¼ cup chopped fresh or 4 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
1 (10 1/2-ounce) can low-salt chicken broth
6 cups hot cooked rice
DirectionsInstructions Checklist
Step 1
Combine shrimp and flour in a bowl; toss well, and set aside.
Step 2
Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.
Nutrition Facts
Per Serving:
397 calories; calories from fat 14%; fat 6g; saturated fat 2.1g; mono fat 0.9g; poly fat 1.5g; protein 23.2g; carbohydrates 61.2g; fiber 2.6g; cholesterol 129mg; iron 5.2mg; sodium 361mg; calcium 83mg.
Fresh basil and light coconut milk give this easy-to-prepare shrimp an updated and aromatic appeal.
By Marcy Marceau
Recipe by Cooking Light May 1996
Yield:
6 servings (serving size: 1 cup shrimp mixture, 1 cup rice, and 1 1/2 teaspoons coconut)
Nutrition Info
IngredientsIngredient Checklist
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
½ cup minced shallots
1 tablespoon curry powder
1 cup diced red bell pepper
1 ½ cups diced tomato
½ cup light coconut milk
¼ cup chopped fresh or 4 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
1 (10 1/2-ounce) can low-salt chicken broth
6 cups hot cooked rice
DirectionsInstructions Checklist
Step 1
Combine shrimp and flour in a bowl; toss well, and set aside.
Step 2
Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.
Nutrition Facts
Per Serving:
397 calories; calories from fat 14%; fat 6g; saturated fat 2.1g; mono fat 0.9g; poly fat 1.5g; protein 23.2g; carbohydrates 61.2g; fiber 2.6g; cholesterol 129mg; iron 5.2mg; sodium 361mg; calcium 83mg.
