Rating: 4.4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

What could be simpler than a one-pan skillet dinner? For extra flavor, toasting the cumin and coriander seeds before crushing them releases their fragrance. Serve the saute over basmati rice.

Source: EatingWell Magazine, September/October 1992


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • Toast cumin and coriander seeds in a small, dry skillet over medium-high heat, shaking the pan, until fragrant, 30 to 40 seconds . Let cool and crush with the bottom of a heavy pan.

  • Heat oil in a large heavy skillet over medium-high heat. Add shrimp and crushed red pepper and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Season with salt and pepper and set aside.

  • Add shallot, garlic, ginger, curry powder and the crushed cumin and coriander seeds to the pan. Cook, stirring, until the shallot is lightly browned, about 1 minute. Stir in tomatoes, peppers and zucchini. Cook the mixture over medium heat, stirring often, until the sauce is slightly thickened, 8 to 10 minutes. Add the reserved shrimp, cilantro (or parsley) and lemon juice to the pan and heat through.

Nutrition Facts

191 calories; protein 22.8g; carbohydrates 15.6g; dietary fiber 5.4g; sugars 7.2g; fat 4.8g; saturated fat 0.9g; cholesterol 181.9mg; vitamin a iu 2220.9IU; vitamin c 80.7mg; folate 60.8mcg; calcium 185.3mg; iron 2.4mg; magnesium 71.4mg; potassium 830mg; sodium 1174.2mg; thiamin 1.6mg.

3 vegetables, 2 1/2 lean meat, 1 fat