Directions:
- Peel and devein shrimp; set aside.
- Saute onion in margarine in a large nonstick skillet over medium-high heat until tender. Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes. Add curry powder; saute 2 minutes. Add coconut milk; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened, stirring frequently. Stir in salt and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp turn pink.
- Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 906.07 Kcal (3794 kJ) | ||
| Calories from fat | 478.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.17g | 82% | |
|---|---|---|---|
| Cholesterol | 131.52mg | 44% | |
| Sodium | 2697.94mg | 112% | |
| Potassium | 337.51mg | 7% | |
| Total Carbs | 90.64g | 30% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 5.78g | 23% | |
| Protein | 21.84g | 44% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.1mg | 17% | |
| Calcium | 97.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 240.98 Kcal (1009 kJ) | ||
| Calories from fat | 127.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.14g | 82% | |
|---|---|---|---|
| Cholesterol | 34.98mg | 44% | |
| Sodium | 717.56mg | 112% | |
| Potassium | 89.77mg | 7% | |
| Total Carbs | 24.11g | 30% | |
| Sugars | 0.42g | 6% | |
| Dietary Fiber | 1.54g | 23% | |
| Protein | 5.81g | 44% | |
| Vitamin C | 2.4mg | 15% | |
| Iron | 0.8mg | 17% | |
| Calcium | 26mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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