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Bombay Curried Shrimp

Healthycooking's picture
  Large shrimp 1 1⁄2 Pound, peeled and deveined
  All purpose flour 1 Tablespoon
  Vegetable oil 2 Teaspoon
  Minced shallots 1⁄2 Cup (8 tbs)
  Curry powder 1 Tablespoon
  Diced red bell pepper 1 Cup (16 tbs)
  Diced tomato 1 1⁄2 Cup (24 tbs)
  Light coconut milk 1⁄2 Cup (8 tbs)
  Chopped fresh basil/1 tablespoon plus 1 teaspoon dried basil 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned low salt chicken broth 10 3⁄4 Ounce (1 Can)
  Hot cooked rice 6 Cup (96 tbs) (Cooked Without Salt Or Fat)
  Sweetened, flaked coconut 3 Tablespoon, toasted

Combine shrimp and flour in a bowl; toss well, and set aside.
Heat oil in a large skillet over medium-high heat until hot.
Add shallots and curry powder, and saute 1 minute.
Add bell pepper, and saute 1 minute.
Add tomato, coconut milk, basil, lemon juice, sugar, salt, and broth; bring to a simmer, and cook 2 minutes.
Add shrimp mixture; simmer 4 minutes or until shrimp turn pink, stirring occasionally.
Spoon shrimp mixture over rice, and sprinkle with toasted coconut.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3010 Calories from Fat 475

% Daily Value*

Total Fat 54 g82.5%

Saturated Fat 21.8 g108.8%

Trans Fat 0 g

Cholesterol 1034.1 mg344.7%

Sodium 2307.1 mg96.1%

Total Carbohydrates 432 g144%

Dietary Fiber 24.4 g97.7%

Sugars 34.6 g

Protein 185 g370.7%

Vitamin A 185.6% Vitamin C 420.6%

Calcium 54.6% Iron 232.5%

*Based on a 2000 Calorie diet

Bombay Curried Shrimp Recipe