Curried shrimp sauté

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10 min


3 to 4 Servings

* PLUS Cooking time: 8 minutes
Curried shrimp sauté

Yvonne Duivenvoorden

This dish has all the comfort of a hearty curry, but just a fraction of the calories. You'll leave the table feeling perfectly full and maybe even a bit virtuous.


  • 340-g pkg frozen large shrimp , peeled
  • 1 small onion
  • 1 1/2 tsp vegetable oil , or butter
  • 2 green onions
  • 1/2 to 3/4 tsp curry paste , preferably Thai Red curry paste
  • 6 cups baby spinach


  • Following package directions, thaw shrimp. Coarsely chop onion. Heat oil in a large non-stick frying pan set over medium heat. Add onion and stir often until soft, about 3 min. Meanwhile, slice zucchini into thin rounds and green onions into 1-in. (2.5-cm) pieces. Add ½ tsp (2 mL) curry paste to frying pan and stir until onion is coated.
  • Add shrimp, zucchini, green onions and ¼ cup (50 mL) water. Increase heat to medium-high. Stir-fry until shrimp are pink and vegetables are tender, about 4 min. Taste, and if you would like it spicier, stir in remaining ¼ tsp (1 mL) curry paste. Gradually stir in spinach. Cook until just wilted, about 1 min. Taste and add salt if needed. Terrific over basmati rice.

Nutrition (per serving)

  • Calories
  • 180,
  • Protein
  • 27 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 4 g,
  • Fibre
  • 4 g,