Ginger Curry Shrimp

4
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"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
OK

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.