Recipe Details

Curried Shrimp

Number of Servings: 4

Serving Size: 1 cup

Curry sauce adds a warm, spicy flavor to shrimp; it tastes creamy without adding a lot of fat. Serve over fragrant basmati or jasmine rice.

Name: Amount:
margarine 2 Tbsp
onion powder 0.25 cup
garlic clove, minced 1 ea
fat-free milk 1 cup
all-purpose flour 2 Tbsp
salt 0.50 tsp
curry powder 0.50 tsp
fresh ground black pepper 0.16 tsp
shrimp, peeled and deveined 1

Melt the margarine in a medium nonstick saucepan over medium heat. Saute the onion and garlic until soft, about 5 minutes. Stir in the milk, flour, salt, curry powder, and pepper. Whisk and simmer until the sauce is thickened, about 5 minutes. Set aside.


Bring a pot of water to a boil; drop in the shrimp and return to a boil. Reduce the heat; simmer for 4 minutes, or until the shrimp turns pink and are just cooked through ( do not overcook). Drain well.


Stir the shrimp into the curry sauce; heat thoroughly. Taste and add more curry powder or pepper if desired.

Nutritional Information (per serving)
Calories 154
Calories from Fat 59
Total Fat 7g
Saturated Fat 1g
Cholesterol 122mg
Sodium 528mg
Potassium n/a
Carbohydrates 7g
Dietary Fiber 0g
Sugars 4g
Protein 16g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Starch2 Meat Lean