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Low-Fat Shrimp Curry
Source: dLife

Indian style shrimp curry with the sweetness of coconut milk.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 106.9
Total Carbs 8.5 g
Dietary Fiber 2.0 g
Sugars 3.9 g
Total Fat 4.1 g
Saturated Fat 2.0 g
Unsaturated Fat 0.5 g
Potassium 595.7 mg
Protein 8.8 g
Sodium 74.2 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Milk , 1 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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1 tsp  canola oil
1 each  large onion
1 each  medium red bell peppers
3 each  medium garlic cloves
1 each  whole jalapeno pepper
2 tbsp  curry powder
1 tsp  ground cumin
1 tsp  ground coriander
0 1/4 tsp  cardamom, ground
12 floz  evaporated skim milk
0 1/4 cup  canned coconut milk
1 1/2 lb  large raw shrimp
2 tbsp  fresh lime juice
0.3333 cup  fresh cilantro
1 pinch  salt and pepper
  1. Heat oil in a large saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeno pepper, curry powder, cumin, coriander, and cardamom; cook, stirring, until aromatic, about 2 minutes more.
  2. Reduce heat to low and add evaporated skim milk and coconut milk. Bring to a simmer, stirring to prevent scorching. Simmer for 5 minutes. Add shrimp and cook, uncovered, until the shrimp are pink and curled, 10 to 12 minutes.
  3. Stir in cilantro and lime juice and season with salt and pepper.

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