Curry Shrimp With Vegetables

Shimp curry and vegetables stir-fry and rice

 

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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
252 Calories
14g Fat
9g Carbs
21g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 252
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 6%
Cholesterol 179mg 60%
Sodium 902mg 39%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 21g
Vitamin C 72mg 360%
Calcium 107mg 8%
Iron 2mg 9%
Potassium 352mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Curry paste adds flavor to shrimp, carrot, peas, and red bell pepper in this easy curry shrimp recipe that takes less than 20 minutes to make. This stir-fry pairs perfectly with rice or noodles.

Ingredients

  • 3/4 pound fresh medium shrimp

  • 1 large carrot

  • 1 red bell pepper

  • 6 ounces snow peas

  • 3 1/2 tablespoons oil, or as needed, divided

  • 1 teaspoon minced ginger, about 2 thin slices

  • 1 tablespoon curry paste

  • 1 tablespoon Chinese rice wine, or dry sherry

  • 1/4 teaspoon sugar, or to taste

Steps to Make It

  1. Soak the shrimp in warm salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Shell, devein and chop.

  2. Peel and slice the carrot into 1/2-inch slices on the diagonal. Cut the red bell pepper in half, remove the seeds and chop into chunks.

  3. In a large pot filled with boiling water, briefly blanch (parboil) the peas and carrots until the peas turn bright green, and the vegetables are crisp but still tender. Remove, plunge briefly into ice cold water, and drain thoroughly.

  4. Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove the shrimp from the pan.

  5. Heat 1 1/2 tablespoons oil to the wok. When the oil is hot, add the curry paste. Heat briefly until it is aromatic (30 seconds to 1 minute). Add the carrots. Stir-fry for 1 minute, then add the red bell pepper. Add the peas. Stir-fry briefly, then add the shrimp back into the pan. Mix everything together and cook for 1 minute, then add the rice wine or sherry and the sugar. Cook for a bit longer and serve hot.