Skillet Shrimp Curry
Cilantro Cauli-Rice
Ingredients
- 3 shallots, thinly sliced
- ¾ tsp curry powder
- ¾ tsp ground cumin
- ½ tsp black pepper
- 3 Tbsp olive oil
- 4 cloves garlic, finely chopped
- ¾ cup ketchup
- ½ tsp cayenne pepper
- ¼ tsp salt
- 1½ lb peeled and deveined, large raw shrimp
Instructions
- Cook shallots, curry powder, cumin, and black pepper in hot oil in a large nonstick skillet 3 minutes, stirring occasionally.
- Stir in garlic; cook 1 minute. Add ketchup, cayenne, and salt. Cook 2 minutes or until thickened, stirring constantly.
- Add shrimp; cook 3 minutes or until shrimp turn pink, stirring often.
Side Dish Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- ¼ cup chopped fresh cilantro
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in cilantro, oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
198
|
62
|
260
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 15 | 5 | 20 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 586 | 120 | 706 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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