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Light Lemon Curry Shrimp

Image for Light Lemon Curry Shrimp
plate

Yield

Yield: 4 to 6 servings

kikkoman products used:

ingredients

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)

directions

  1. Combine yogurt, less sodium soy sauce and lemon peel.
  2. Heat oil in large skillet over medium-high heat. Blend in curry powder; cook 2 minutes.
  3. 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.
  4. Serve immediately over rice.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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