Curried shrimp sauté
0
- Prep Time10 min
- Total Time10 min
- Makes3 to 4 Servings
Yvonne Duivenvoorden
This dish has all the comfort of a hearty curry, but just a fraction of the calories. You'll leave the table feeling perfectly full and maybe even a bit virtuous.
Ingredients
340-g pkg frozen large shrimp, peeled
1 small onion
1 1/2 tsp vegetable oil, or butter
2 green onions
1/2 to 3/4 tsp curry paste, preferably Thai Red curry paste
6 cups baby spinach
Instructions
Following package directions, thaw shrimp. Coarsely chop onion. Heat oil in a large non-stick frying pan set over medium heat. Add onion and stir often until soft, about 3 min. Meanwhile, slice zucchini into thin rounds and green onions into 1-in. (2.5-cm) pieces. Add ½ tsp (2 mL) curry paste to frying pan and stir until onion is coated.
Add shrimp, zucchini, green onions and ¼ cup (50 mL) water. Increase heat to medium-high. Stir-fry until shrimp are pink and vegetables are tender, about 4 min. Taste, and if you would like it spicier, stir in remaining ¼ tsp (1 mL) curry paste. Gradually stir in spinach. Cook until just wilted, about 1 min. Taste and add salt if needed. Terrific over basmati rice.
Nutrition (per serving)
Calories 180, Protein 27g, Carbohydrates 10g, Fat 4g, Fibre 4g.
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