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Ingredients
2 tablespoons vegetable oil, preferably canola
3 tablespoons curry powder
1 medium onion, chopped
1 tablespoon black mustard seeds
1 ½ pounds shrimp, peeled and de-veined
2 medium tomatoes, cored and chopped
2 cups cooked corn kernels (see Micro-Tips)
1 tablespoon peeled and grated fresh ginger
1 to 2 tablespoons fresh lemon juice
¼ cup chopped cilantro
1 ½ teaspoons kosher salt
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
28 grams carbs; 274 milligrams cholesterol; 337 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 6 grams fiber; 819 milligrams sodium; 39 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oil, curry, onion and mustard seeds in a 2 ½-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
- Step 2
Stir in shrimp. Cook, covered, for 3 minutes.
- Step 3
Remove from oven. Stir in tomatoes, corn and ginger. Cook, covered, for 5 minutes.
- Step 4
Remove from oven. Stir in remaining ingredients.
Private Notes
Comments
It’s a microwave oven. Hence the recipe being featured in “Microwave Cooking”.
What is a "high-power oven"?