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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Shrimp Curry

Source: dLife

A spicy mix of flavors and chopped tomatoes make this curry sauce unique.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	217.3

Total Carbs	19.1 g

Dietary Fiber	4.1 g

Sugars	12.1 g

Total Fat	5.7 g

Saturated Fat	0.7 g

Unsaturated Fat	3.1 g

Potassium	238.8 mg

Protein	22.0 g

Sodium	299.1 mg

Dietary Exchanges 5.7 Fat, 2.0 Vegetables, 0.0 Fruits, 0.2 Other Carbs, 2.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 tsp black pepper 1.0
1 tbsp light honey 2.0
2 each medium onions 1.0
1 each fresh green onions 1.0
1 each medium celery stalk 1.0
1 each medium garlic cloves 1.0
1 tbsp grapeseed oil 16.0
16 oz canned unsalted diced tomatoes 0.25
0 1/4 cup chopped parsley 0.25
0 1/4 cup tomato sauce 1.0
1 tsp fresh lemon juice 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp hot pepper sauce 2.0
2 tbsp curry powder 1.0
1 tsp fresh thyme 0.75
0 3/4 lb raw medium shrimp

Directions

In large skillet, heat oil over medium high. Sauté green onion, celery, garlic, and onion until the vegetables are tender.
Add tomatoes, tomato sauce, honey, hot sauce, curry powder, and thyme. Cover and bring to boil. Reduce heat and simmer for 30 minutes.
Add shrimp, lemon juice, salt (if using), and pepper, and re-cover. Simmer for 5 more minutes or until the shrimp has turned pink. Add parsley, mix gently, and serve.