Curry paste adds flavor to shrimp, carrot, peas, and red bell pepper in this easy curry shrimp recipe that takes less than 20 minutes to make. This stir-fry pairs perfectly with rice or noodles.
Ingredients For Curry Shrimp With Vegetables Recipe
0.75 pound Fresh medium shrimp
1 Large Carrot
1 Red Bell Pepper
6 ounce Snow peas
3.5 tablespoon Oil for stir frying, divided, or as needed
1 teaspoon Minced ginger
1 tablespoon Curry paste
1 tablespoon Chinese rice wine or dry sherry
Nutrition value
747
calories per serving
46 g Fat44 g Protein39 g Carbs10 g FiberOther
Current Totals
46 g Fat
44 g Protein
39 g Carbs
10 g Fiber
MacroNutrients
Carbs
39 g
Protein
44 g
Fiber
10 g
Fats
Fat
46 g
Vitamins & Minerals
Calcium
167 mg
Iron
4 mg
Vitamin A
1498 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
134 mcg
Vitamin B12
3 mcg
Vitamin C
129 mg
Vitamin E
6 mg
Copper
1 mcg
Magnesium
124 mg
Manganese
1 mg
Phosphorus
457 mg
Selenium
73 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
