Shrimp Curry
30 mins (prep 20, cooking 10)
15 ingredients
6-8 servings
I adapted this from a recipe I got from a former professor of mine. Serve over rice.

Categories:  pasta,-rice-and-grains , <-30-mins , rice , main-dish , shellfish , shrimp , equipment , stove-top , curries , time-to-make , asian ,
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Serving Size (18.47 g)
Servings 6
Amount per Serving
Calories 75.64 Calories from Fat 68.49
% Daily Value *
Total Fat 7.61g 70.25%
Saturated Fat 0.58g 17.41%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 389.34mg 97.33%
Total Carbohydrate 1.86g 3.72%
Dietary Fiber 0.31 g 7.52%
Sugars 0.87 g %
Protein 0.24g 2.92%
Vitamin A 10.43IU% Vitamin C 0.07mg%
Calcium 9.87mg% Iron 1.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plain nonfat yogurt, ground ginger, crushed red pepper flakes, medium tomatoes, clove garlic, shelled and deveined shrimp, minced onion, hot cooked rice, fresh cilantro