Lunch

Curried Summer Vegs and Shrimp is for Lunch.

Curried Summer Vegs and Shrimp takes 10 minutes to prepare.

Curried Summer Vegs and Shrimp takes 10 minutes to cook.

Curried Summer Vegs and Shrimp makes 1 servings.

The ingredients for Curried Summer Vegs and Shrimp are:

Olive oil 2t
Diced Zucchini, about 1/4c
Cooked shrimp, about 15 sm-med
about 1 1/2 T chopped Onion
2 small green tomatoes, chopped
1 large mushroom, chopped
1 clove garlic, minced
1 1/2 t minced cilantro
pinch salt
about 1 T curry powder
Lite Coconut milk, 2Tbsp

Here is how you make Curried Summer Vegs and Shrimp:

I've got this listed as one serving, but it could easily serve 2 with a salad or some brown rice.Heat oil in pan, add all vegetables. In a bowl combine curry, coconut milk, 1/2 of cilantro, and shrimp.When veggies start to brown, cover for a few minutes to cook through.Add Shrimp mixture to pan, and stir to heat through. Plate and garnish with remaining cilantro.Number of Servings: 1Recipe submitted by SparkPeople user NINEOF12.

The nutritional information for Curried Summer Vegs and Shrimp is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 258.2

• Total Fat: 13.1 g
• Cholesterol: 122.9 mg
• Sodium: 333.2 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 5.7 g
• Protein: 19.7 g

Curried Summer Vegs and Shrimp is Indian cuisine.