Home Cooks > Recipes > Light Lemon Curry Shrimp
(Yield: 4 to 6 servings) 1 container (8 oz.) plain low-fat yogurt
3 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon grated fresh lemon peel
2 tablespoons vegetable oil
2 teaspoons curry powder
1 pound medium-size raw shrimp, peeled and deveined
3 green onions and tops, chopped
1 teaspoon minced fresh ginger root
2/3 cup unsalted dry roasted peanuts
Hot cooked brown rice (optional)
- Combine yogurt, less sodium soy sauce and lemon peel.
- Heat oil in large skillet over medium-high heat. Blend in curry powder; cook 2 minutes.
- Add shrimp, green onions and ginger; sauté 3 minutes, or until shrimp turn pink and are tender. Add soy sauce mixture and peanuts; cook and stir only until mixture is thoroughly heated.
- Serve immediately over rice.