Ginger Curry Shrimp
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4
Servings
Servings
25m PT25M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #34202
January 29, 2020
Categories: Main Dish, Curries, Shellfish, Shrimp, Rice, White Rice, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spicy, All Occasions more
"A spicy meal that can easily be made less spicy by cutting down on the turmeric, cayenne, and curry powder."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (543.3 g)
- Calories 410.6
- Total Fat - 14.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 197 mg
- Sodium - 4180.8 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 3.5 g
- Sugars - 12.6 g
- Protein - 27.2 g
- Calcium - 339.5 mg
- Iron - 2.1 mg
- Vitamin C - 38.6 mg
- Thiamin - 0.3 mg
Step 1
In large skillet combine shrimp, half the onion, the garlic, cayenne, turmeric, salt, cinnamon, ginger, and 1 cup of milk.
Step 2
Cover and simmer gently 10 minutes.
Step 3
In small skillet sauté remaining onions in oil till tender.
Step 4
Stir in lime juice, sugar, curry and add to shrimp mixture.
Step 5
Combine cornstarch and remaining milk, then add, stirring constantly, till thick.
Step 6
Discard cinnamon sticks and ginger roots.
Step 7
Serve over the rice.
Tips & Variations
No special items needed.
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