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Curried Shrimp with Cucumber Sauce
Source: dLife

Plump shrimp with a mayonnaise, cucumber sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 Vegetables , 1/2 Starch , 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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6 oz  large raw shrimp
1 each  medium cucumber
2 tbsp  Dressing, mayonnaise, light
1 tsp  Vinegar, red wine
2 tbsp  fresh mint
0.125 tsp  salt
1 tbsp  white all purpose flour
2 tsp  curry powder
0 1/4 tsp  salt
1 tbsp  Oil, canola & soybean
  1. If frozen, thaw shrimp.
  2. 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.
  3. Peel and devein shrimp, leaving the tails on. Rinse shrimp, pat dry with paper towels.
  4. Combine flour, curry powder, and the remaining salt in a plastic bag. Add shrimp, half at a time, shaking to coat.
  5. 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.
  6. Serve the shrimp with sauce.

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