Total Time
40mins
Prep 15 mins
Cook 25 mins

This recipe comes from the Spring 2003 issue of "Diabetes and You". Exchanges: 2 meats, 2 vegetables. 140 cal, 116 mg cholesterol, 10 g carbs, 17 g protein, 374 mg sodium, 4 g fat (4 g saturated)

Ingredients Nutrition

Directions

  1. Peel and devein shrimp.
  2. In large nonstick skillet, heat oil.
  3. Add onion and garlic, saute until softened.
  4. Add tomatoes, lemon juice and spices.
  5. Bring to boil, reduce heat, cover and simmer for 15 minutes.
  6. Add shrimp and cook 3-5 minutes, or until cooked through.
  7. Garnish with parsley if desired.
Most Helpful

4 5

I don't really think this is Indian because it uses a couple of spices that are found in Indian cooking, but it is pretty good regardless.It just isn't as full in flavor as most Indian I have had or cooked. I would use a lot more spice - well, actually I did... But i would if I were you. :)

5 5

I got this recipe off of zaar well over a year ago, it has been my go to quick healthy dinner ever since! My bf loves shrimp but I'm not generally a big fan- in this recipe I love them! I use 1 large can of diced tomatoes instead of the plum tomatoes (cheaper/faster) I don't like ginger so I add Garam Masala instead. I serve it on a bed of brown rice. Warning: Do not go too crazy with the spices! The first time I made it I found it a little mild for my taste but the second time I added way too much and could hardly eat it! up the amounts slowly... :) Thanks for posting this! I pass it on to anyone who will listen :)

5 5

This is very flavorful. I can't really taste shrimp so I always stir fry it seperately with hot red pepper flakes and pressed garlic thrown in at the last possible moment just to get it fragrant. Had it with Coconut Ginger Rice #29704 and canned black beans with cinnamon, sugar and cumin thrown in. Any dish like this one needs at least a couple of chopped jalpenos tossed in to make it healthy. MMMMMMgood.