Shrimp Madras
  • 1 1/2pounds jumbo or large shrimp, peeled, deveined, and rinsed
  • 1tablespoon curry powder
  • 1tablespoon garam masala
  • 1teaspoon minced fresh garlic
  • 1tablespoon vegetable oil
  • 1tablespoon tomato paste
  • 1/4cup light coconut milk
  • 1/2teaspoon sea salt
  • 1tablespoon fresh lemon juice
  • 1bunch (6-7 ounces) watercress, trimmed, rinsed, and patted dry
  1. Place shrimp in a bowl. Add curry powder, garam masala, garlic, and oil; stir to coat.
  2. Heat a large skillet over high heat. Add shrimp and sear, shaking skillet, until they begin to turn pink, about 2 minutes. Whisk tomato paste into coconut milk and add to shrimp. Cook, stirring frequently, until sauce is reduced to a glaze and shrimp are cooked through, about 5 minutes. Sprinkle with salt and lemon juice; remove from heat.
  3. Spread watercress on a plate and top with shrimp. Serve immediately.
Recipe Notes
Nutrition Facts
Shrimp Madras
Amount Per Serving
Calories 122
* Percent Daily Values are based on a 2000 calorie diet.

Calories 122,Fat 4,Perfat 30,Cholesterol 130,Carbo 3,Protein 18,Fiber 1,Sodium 272