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    You are in: Home / Recipes / Key Lime Shrimp Red Curry WW Recipe
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    Key Lime Shrimp Red Curry WW

    1/1 Photo of Key Lime Shrimp Red Curry WW

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Marg (CaymanDesigns)'s Note:

    A friend at WW gave me the recipe. It was a huge hit with my family. My teenage daughter even said it might be her favorite shrimp dish I've ever made. The original recipe calls for a green bell pepper but we prefer red ones. I skipped the cilantro as we aren't fans of it. However, make sure you serve the extra lime wedges with it. They really add to the over all flavor. I also used cooked frozen shrimp. I just thawed them and mixed them in with the curry and lime juice.

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    Units: US | Metric


    1. 1
      In a large nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. (I prefer them cooked 12-15 minutes.) Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. (Or, use cooked frozen shrimp. Thaw under cold water and add with the curry paste and lime juice.) Add curry paste and juice of 1/2 lime, stirring well to incorporate.
    2. 2
      Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
    3. 3
      Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.

    Ratings & Reviews:


    Nutritional Facts for Key Lime Shrimp Red Curry WW

    Serving Size: 1 (298 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 249.0
    Calories from Fat 49
    Total Fat 5.4 g
    Saturated Fat 0.7 g
    Cholesterol 143.2 mg
    Sodium 647.5 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 3.4 g
    Sugars 3.1 g
    Protein 18.5 g

    The following items or measurements are not included:

    Thai red curry paste

    key lime pie yogurt

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