Low Sodium Shrimp Curry
Indulge in the vibrant flavors of this Low Sodium Shrimp Curry, a heart-healthy take on a classic dish that doesn’t compromise on taste. Featuring tender shrimp simmered in a rich coconut milk base infused with layers of fragrant spices like curry powder, turmeric, and cumin, this recipe is a perfect blend of warmth and zest. Fresh ginger, garlic, and lime juice add depth, while the addition of red bell peppers brings a pop of color and sweetness. With minimal prep and a quick cooking time of just 25 minutes, it’s an easy yet impressive meal that’s ideal for busy weeknights. Garnished with fresh cilantro and served over fluffy steamed rice or alongside warm flatbread, this low sodium curry is a flavorful option for anyone looking to cut back on salt without sacrificing rich, bold flavors. Keywords: low sodium, shrimp curry, healthy recipe, quick dinner, coconut milk curry, heart-healthy meal, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 500 grams Shrimp, peeled and deveined
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Curry powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoons Cayenne pepper
- 2 tablespoons Lime juice
- 400 milliliters Canned coconut milk
- 200 milliliters Tomato puree
- 1 medium Red bell pepper, sliced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Black pepper
Instructions
In a large pan, heat the coconut oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Add the curry powder, turmeric powder, cumin, coriander, and cayenne pepper. Stir well to coat the onions and let the spices toast for about 1-2 minutes.
Pour in the lime juice, and then add the coconut milk and tomato puree. Mix well to combine all ingredients.
Bring to a simmer and let the curry base cook for approximately 5 minutes to thicken slightly.
Add the shrimp and sliced red bell pepper to the pan. Stir everything together and let it simmer for about 5-7 minutes, or until the shrimp are pink and fully cooked.
Season with black pepper, adjusting to taste. Remember, this is a low sodium recipe, so additional salt is not added.
Garnish with chopped fresh cilantro before serving.
Serve this low sodium shrimp curry over steamed rice or with warm flatbread.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 5159 mg | 224% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 34.3 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3967 mg | 84% | |
*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.
