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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

Low-Fat Shrimp Curry

Source: dLife

Indian style shrimp curry with the sweetness of coconut milk.

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 4.1 Fat, 0.8 Vegetables, 0.0 Fruits, 0.1 Milk, 0.0 Starch, 0.9 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

1.0
1 tsp canola oil 1.0
1 each large onion 1.0
1 each medium red bell peppers 3.0
3 each medium garlic cloves 1.0
1 each whole jalapeno pepper 2.0
2 tbsp curry powder 1.0
1 tsp ground cumin 1.0
1 tsp ground coriander 0.25
0 1/4 tsp cardamom, ground 12.0
12 floz evaporated skim milk 0.25
0 1/4 cup canned coconut milk 1.5
1 1/2 lb large raw shrimp 2.0
2 tbsp fresh lime juice 0.3333
0.3333 cup fresh cilantro 1.0
1 pinch salt and pepper

Directions

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.
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.
Stir in cilantro and lime juice and season with salt and pepper.