Directions:
- Heat a large nonstick skillet over medium- high heat. Add onion and jalapeño pepper. Coat vegetables with cooking spray; sauté 4 minutes. Add shrimp, ginger, and curry powder; sauté 3 minutes. Add coconut milk and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until shrimp are done. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 772.99 Kcal (3236 kJ) | ||
| Calories from fat | 385.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.86g | 66% | |
|---|---|---|---|
| Cholesterol | 82.2mg | 27% | |
| Sodium | 1956.52mg | 82% | |
| Potassium | 394.89mg | 8% | |
| Total Carbs | 83.98g | 28% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 7.55g | 30% | |
| Protein | 18.5g | 37% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 3.1mg | 17% | |
| Calcium | 78.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 187.91 Kcal (787 kJ) | ||
| Calories from fat | 93.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 66% | |
|---|---|---|---|
| Cholesterol | 19.98mg | 27% | |
| Sodium | 475.63mg | 82% | |
| Potassium | 96mg | 8% | |
| Total Carbs | 20.42g | 28% | |
| Sugars | 1.19g | 20% | |
| Dietary Fiber | 1.84g | 30% | |
| Protein | 4.5g | 37% | |
| Vitamin C | 2.3mg | 16% | |
| Iron | 0.7mg | 17% | |
| Calcium | 19.1mg | 8% | |
* 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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