Five-Spice Shrimp

(from CollegeCook’s recipe box)

300 calories per serving, 4.9 g fat (0.8 g saturated), 35.4 g carbs, 2.1 g fiber, 26 g protein

Source: SELF

Prep time: 20 minutes
Cook time: 10 minutes
Serves 4 people

Categories: dinner, shrimp

Ingredients

  • 2 tsp olive oil
  • 1 large onion, chopped
  • 1-inch piece ginger
  • 2 cloves garlic
  • 1/8 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 medium tomatoes, pureed
  • 1 lb large shrimp, shelled and deveined
  • 2 1/2 cups cooked rice
  • Coriander sprigs

Directions

  1. Heat oil in a large sauté pan over medium-high heat.

  2. Sauté onion until golden brown, about 3 minutes.

  3. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes.

  4. In a separate pan, sauté shrimp 30 seconds.

  5. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates.
  6. Serve over rice. Garnish with coriander.

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