Curry Shrimp & Veggie Stir-Fry

This calorie counting thing is no joke.

If I’m home, it just involves a little advance planning.

If I’m on the go, it involves a massive amount of willpower, hunger pains, and a herculean amount of willpower.

After having a 1700 calorie dinner at a fantastic Mexican restaurant in San Diego, I was ready to do some redemptive cooking at home.  A quick survey of the fridge turned up shrimp, broccoli, and a yellow pepper.  Stir fry was the obvious choice but I just wasn’t really feeling the soy/ginger/sesame flavors.  So I pulled out the wok and decided to go Caribbean with it.


  • 1 teaspoon olive oil
  • 12 large shrimp (~1/2 pound)
  • curry powder
  • ground ginger (powder)
  • onion powder
  • garlic powder
  • ground cayenne pepper
  • 1 baking potato, peeled and diced
  • 1/2 cup water
  • ground cumin
  • 4 cups broccoli florets
  • 1/2 of a yellow bell pepper, cut into strips
  • 1 cup tomato, diced
  • 1/2 cup coconut milk

Over med-high heat, heat olive oil.  Add shrimp and season liberally with curry powder (~1 tbsp), ginger, onion, garlic and cayenne pepper.  Once cooked through, remove shrimp and set aside.  Reduce heat to medium, add potato, water, and cumin (~1 tsp) and cover.  Cook for 10 minutes, until potato is cooked through.  Add broccoli and replace top.  Cook for ~5 more minutes, until broccoli is bright green but still crisp.  Increase heat to med-high.  Add bell pepper, tomato, shrimp, and coconut milk.  Add salt to taste and adjust seasonings as needed.  Stir to meld flavors.

Serve alone as a one-pot dish or a pair with rice.

Makes 3 servings.  Total recipe is 681 calories, 20 grams fat, 85.9 grams carbs, and 50.1 gram protein.


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