70
GREEN CURRY SHRIMP
With healthy omega-3 fatty acids and antioxidant
and anti-inflammatory benefits, shrimp is a good
choice for your next barbecue.
135
CALORIES
per serving
Serves: 6
Serving Size: 4 oz
Prep Time: 20 minutes
Inactive: 5 minutes
Cook: 10 minutes
TOTAL: 35 minutes
Ingredients:
• 1 tablespoon cumin seeds
• 2 teaspoons whole black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon caraway seeds
• 4 cloves
• 1 teaspoon coarse salt
• 2 teaspoons garlic powder
• 1 tablespoon dried minced onion
• 2 tablespoons dried cilantro leaves
• 1-1/2 pounds large shrimp
• Lime wedges, for garnish
Instructions:
Place the cumin seeds, peppercorns, coriander seeds, caraway seeds and cloves in a dry skillet.
Place the skillet over medium heat, moving it to keep seeds from burning, until the seeds are aro-
matic, about 3 minutes. Transfer the seeds to a spice grinder, and cool slightly. Pulse until finely
chopped but not powdery. Transfer the mixture to a bowl, and stir in salt, garlic powder, onion and
cilantro. Set the spice mixture aside. Peel shrimp, leaving the tail and the last section of shell intact.
Devein shrimp, and place in a bowl. Heat a grill or grill pan over medium-high heat. Sprinkle spice
mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about
3 minutes on each side. Serve shrimp immediately with lime wedges.
Nutritional Value:
Calories: 135
Fat: 2 g
Cholesterol: 172 mg
Sodium: 359 mg
Carbohydrates: 3.9 g
Dietary Fiber: 0 g
Sugars: 0 g
Protein: 23 g
per serving
Weight Watchers
3
PointsPlus
value
®