Directions:
- Heat the oil over medium-high heat in a heavy skillet. Saute onion and garlic until translucent. Add the shrimp and season with salt, pepper, paprika, and cumin. Saute 2 minutes. Remove shrimp and vegetables from pan and set aside.
- Add the tomatoes and coriander to the pan. Simmer 2 to 3 minutes and then stir in the coconut milk. Simmer sauce for 5 minutes. Add the shrimp and vegetables back into the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.75 Kcal (2628 kJ) | ||
| Calories from fat | 503.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.97g | 86% | |
|---|---|---|---|
| Cholesterol | 39.44mg | 13% | |
| Sodium | 1381.82mg | 58% | |
| Potassium | 524.04mg | 11% | |
| Total Carbs | 30.1g | 10% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 4mg | 22% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 255.68 Kcal (1070 kJ) | ||
| Calories from fat | 205.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.8g | 86% | |
|---|---|---|---|
| Cholesterol | 16.06mg | 13% | |
| Sodium | 562.81mg | 58% | |
| Potassium | 213.44mg | 11% | |
| Total Carbs | 12.26g | 10% | |
| Sugars | 2.05g | 20% | |
| Dietary Fiber | 1.67g | 16% | |
| Protein | 3.54g | 17% | |
| Vitamin C | 5.5mg | 22% | |
| Iron | 1.6mg | 22% | |
| Calcium | 27mg | 7% | |
* 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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