Heart-Healthy Shrimp Curry
Dive into the vibrant flavors of this Heart-Healthy Shrimp Curry that's as nutritious as it is delicious! Packed with succulent shrimp simmered in a fragrant blend of curry powder, turmeric, fresh ginger, and garlic, this dish is elevated with creamy light coconut milk and the natural sweetness of no-salt-added diced tomatoes. Fresh spinach provides a nutrient boost, while a sprinkle of cilantro and a zesty squeeze of lime add a refreshing finish. Served over wholesome brown rice, this low-sodium recipe is perfect for anyone looking to enjoy a comforting, aromatic meal while keeping heart health in mind. Ready in just 40 minutes and perfect for four servings, this shrimp curry is a flavorful way to nourish your body.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 cup low-sodium chicken or vegetable broth
- 1 cup light coconut milk
- 1 cup diced tomatoes, no salt added
- 3 cups fresh spinach leaves
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- to taste salt
- to taste black pepper
- 2 cups brown rice, cooked
Instructions
Start by heating the olive oil in a large non-stick skillet over medium heat.
Add the chopped onion and sauté it until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute more.
Add the curry powder and turmeric to the skillet. Stir well to coat the onion and garlic mixture evenly.
Pour in the low-sodium broth and bring the mixture to a simmer.
Stir in the light coconut milk and diced tomatoes, and let the curry simmer for another 5 minutes to combine the flavors.
Add the shrimp to the skillet. Cook until they turn pink and opaque, approximately 3-4 minutes.
Reduce the heat to low and fold in the fresh spinach leaves, allowing them to wilt gently into the curry.
Season the curry with salt and black pepper to taste, being mindful to keep the dish heart-healthy.
Just before serving, sprinkle chopped cilantro over the curry for fresh flavor.
Serve the shrimp curry hot over cooked brown rice and garnish with lime wedges on the side for a zesty kick.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 8028 mg | 349% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 19.8 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3188 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
