Low Fat Shrimp Curry
Dive into the vibrant flavors of this Low Fat Shrimp Curry—a wholesome, lighter twist on a classic dish that doesn’t compromise on taste. Made with juicy, tender shrimp simmered in a rich blend of aromatic spices like curry powder, turmeric, and ground cumin, this recipe is elevated with creamy low-fat coconut milk for a luscious yet guilt-free sauce. Fresh ginger, garlic, and onion create an incredible layering of flavors, while a finishing touch of cilantro and a squeeze of fresh lime brighten every bite. Ready in just 35 minutes and perfect for serving over fluffy rice or steamed vegetables, this healthy shrimp curry is both easy to make and irresistibly flavorful. Whether you’re watching your calories or simply craving a vibrant seafood dish, this recipe is a delicious go-to that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup low-fat coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 0.25 cup fresh cilantro, chopped
- 1 lime, wedged for serving
Instructions
Start by preparing the shrimp. Rinse them under cold water and pat them dry with paper towels. Set aside.
In a large non-stick skillet or sauté pan, heat the canola oil over medium heat.
Add the chopped onion and sauté for about 4-5 minutes, or until it becomes translucent.
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Mix in the curry powder, ground cumin, coriander, turmeric, and the optional red pepper flakes. Stir the spices for about 30 seconds to release their flavor.
Add the tomato paste and mix thoroughly with the spices.
Pour in the low-fat coconut milk, stirring well to combine all ingredients into a smooth sauce.
Season the sauce with salt and black pepper, allow it to simmer on low heat for about 5 minutes.
Add the shrimp to the pan, submerging them in the sauce.
Cook the shrimp for about 5-7 minutes, or until they turn pink and are cooked through.
Remove the skillet from the heat, and garnish the shrimp curry with fresh chopped cilantro.
Serve the shrimp curry hot with lime wedges on the side.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 6181 mg | 269% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.4 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 317 mg | 24% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2068 mg | 44% | |
*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.
