Low Fat Shrimp Curry

Dive into a bowl of comfort with this Low Fat Shrimp Curry, a lighter twist on a classic favorite that doesn’t skimp on flavor. Featuring tender, juicy shrimp simmered in a velvety low-fat coconut milk sauce, this recipe is perfectly spiced with aromatic curry powder, cumin, and turmeric. Fresh grated ginger and minced garlic infuse the dish with warmth, while a pop of lime juice and a sprinkle of cilantro brighten every bite. Ready in just 35 minutes, this easy-to-make curry is a healthy, protein-packed dinner option that pairs beautifully with steamed rice or quinoa. Perfect for weeknight meals, this guilt-free curry delivers all the creamy indulgence you love without the extra calories.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1 large yellow onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup low-fat coconut milk
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red pepper flakes (optional)
• 0.5 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 0.25 cup fresh cilantro, chopped
• 1 lime, wedged for serving

Directions

Step 1

Start by preparing the shrimp. Rinse them under cold water and pat them dry with paper towels. Set aside.

Step 2

In a large non-stick skillet or sauté pan, heat the canola oil over medium heat.

Step 3

Add the chopped onion and sauté for about 4-5 minutes, or until it becomes translucent.

Step 4

Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.

Step 5

Mix in the curry powder, ground cumin, coriander, turmeric, and the optional red pepper flakes. Stir the spices for about 30 seconds to release their flavor.

Step 6

Add the tomato paste and mix thoroughly with the spices.

Step 7

Pour in the low-fat coconut milk, stirring well to combine all ingredients into a smooth sauce.

Step 8

Season the sauce with salt and black pepper, allow it to simmer on low heat for about 5 minutes.

Step 9

Add the shrimp to the pan, submerging them in the sauce.

Step 10

Cook the shrimp for about 5-7 minutes, or until they turn pink and are cooked through.

Step 11

Remove the skillet from the heat, and garnish the shrimp curry with fresh chopped cilantro.

Step 12

Serve the shrimp curry hot with lime wedges on the side.

Nutrition Facts

Serving size	(1004.0g)

Amount per serving	% Daily Value*
Calories	763.1

Total Fat 24.9g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 885.8mg	0%
Sodium 6180.6mg	0%
Total Carbohydrate 34.7g	0%
Dietary Fiber 8.2g	0%
Total Sugars 11.4g
Protein 114.9g	0%

Vitamin D 811.1IU	0%
Calcium 316.8mg	0%
Iron 16.7mg	0%
Potassium 2067.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 55.9%

Carbs: 16.9%