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Curry Shrimp Sub
Linda Nortje
Curry Shrimp Sub is the perfect Friday night dinner or anytime weekend lunch - even kids love this mildly spiced shrimp sandwich
5
from
2
votes
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Course
Light Dinner
Cuisine
South-African
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Cook Mode
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Servings
4
Servings
Calories
831.3
kcal
Ingredients
1x
2x
3x
2
t
Fresh Garlic
crushed
1
t
Vegetable Oil
1
can
410g Tomato and Onion
1
t
Sugar
1
KNORR Mild Durban Curry Dry-Cook-In-Sauce
or similar- see note in post **
1
can
410g Chickpeas, drained, rinsed
1
cup
Greek Yogurt
⅘
cup
Water
450
g
Shrimp
cleaned (one pound)
½
cup
Fresh Cilantro
chopped
2
Footlong Bread Rolls
cut in half and hollowed out a bit
½
cup
Desiccated Coconut
lightly toasted
Extra Cilantro
to garnish
Instructions
1.) Heat the Oil in a large saucepan and add the Garlic – cook 30 seconds
2.) Add the can of Tomato and Onion together with the Sugar – cook 2 minutes
3.) Stir in the Dry-Cook-In-Sauce – cook 2 minutes stirring continuously
4.) Add the Chickpeas, Yogurt and Water, cover and simmer 5 minutes
5.) Stir in the Shrimp and cook another 7 – 8 minutes – remove from heat
6.) Stir in the chopped Cilantro
7.) Fill the hollowed Bread Rolls with the Shrimp mixture – sprinkle with Coconut and garnish with extra Cilantro
Nutrition Facts
Curry Shrimp Sub
Amount per Serving
Calories
831.3
% Daily Value*
Fat
30.3
g
47
%
Saturated Fat
17.2
g
108
%
Polyunsaturated Fat
13.1
g
Cholesterol
193.6
mg
65
%
Sodium
1586.9
mg
69
%
Carbohydrates
98
g
33
%
Fiber
6.2
g
26
%
Sugar
14.2
g
16
%
Protein
47.5
g
95
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.