Spend with Pennies · by Holly Nilsson★ 4.8 (66)
Coconut Shrimp Curry
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 77%
CARBS 18G16% OF CAL
5G FIBER0G ADDED9G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 29G56% OF CAL
22G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy coconut shrimp curry with warm spices, tomatoes, and peppers, served over rice. Quick and easy to prepare, with authentic curry flavor in under an hour.
mainindiancurryshellfishdairy freegluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ pounds medium shrimp (peeled and deveined)
- salt and black pepper
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ onion (finely chopped)
- 1 red bell pepper (sliced)
- 1 ½ teaspoons grated fresh ginger
- 3 cloves garlic (minced)
- 1 ½ teaspoons curry powder
- ⅛ teaspoon cayenne pepper (or to taste)
- ½ teaspoon cumin
- 1 teaspoon tumeric
- 14 ounces canned diced tomatoes (1 can, drained)
- 14 ounces coconut milk
- 1 tablespoon cornstarch
- chopped fresh cilantro (for garnish)
- lime wedges (for serving)
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 77%
CARBS 18G16% OF CAL
5G FIBER0G ADDED9G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 29G56% OF CAL
22G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 539mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1060mg
- Calcium
- 176mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.