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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

Curried Shrimp with Cucumber Sauce

Source: dLife

Plump shrimp with a mayonnaise, cucumber sauce.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	115.2

Total Carbs	9.4 g

Dietary Fiber	2.3 g

Sugars	1.6 g

Total Fat	6.2 g

Saturated Fat	0.1 g

Unsaturated Fat	2.0 g

Potassium	425.7 mg

Protein	7.0 g

Sodium	597.4 mg

Dietary Exchanges 6.2 Fat, 0.6 Vegetables, 0.2 Starch, 0.7 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

6.0
6 oz large raw shrimp 1.0
1 each medium cucumber 2.0
2 tbsp Dressing, mayonnaise, light 1.0
1 tsp Vinegar, red wine 2.0
2 tbsp fresh mint 0.125
0.125 tsp salt 1.0
1 tbsp white all purpose flour 2.0
2 tsp curry powder 0.25
0 1/4 tsp salt 1.0
1 tbsp Oil, canola & soybean

Directions

If frozen, thaw shrimp.
In a blender, combine cucumber pieces, mayonnaise dressing, vinegar, mint, and the 1/8 teaspoon of salt. Cover and blend until nearly smooth. Set aside.
Peel and devein shrimp, leaving the tails on. Rinse shrimp, pat dry with paper towels.
Combine flour, curry powder, and the remaining salt in a plastic bag. Add shrimp, half at a time, shaking to coat.
In a medium skillet, heat oil over medium high heat. Add shrimp to skillet. Cook for 2 to 3 minutes or until shrimp turn opaque. Turn once.
Serve the shrimp with sauce.