Bombay Curried Shrimp
Transport your taste buds to the vibrant streets of India with this Bombay Curried Shrimp recipe, a delightful medley of bold spices and creamy coconut milk. Succulent shrimp are simmered in a fragrant sauce made with cumin, coriander, turmeric, and garam masala, perfectly balanced by the sweetness of coconut milk and the zest of fresh lime. The addition of sautéed onions, garlic, and ginger creates an aromatic base, while juicy diced tomatoes lend a fresh, tangy sweetness. Ready in just 35 minutes, this quick and easy shrimp curry is ideal for a flavorful weeknight dinner or an impressive dish to serve guests. Garnish with fresh cilantro and serve with warm naan or steamed basmati rice to soak up every drop of the luscious sauce. Elevate your seafood recipes with this exotic, restaurant-quality curry in the comfort of your home.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 medium tomatoes (diced)
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon red chili powder (adjust to taste)
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt (to taste)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 whole fresh lime (for serving)
Instructions
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds and sauté until they start to sizzle and become fragrant, about 30 seconds.
Stir in the chopped onion and cook until golden brown, around 5-7 minutes.
Add the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently to avoid burning.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine the spices with the onion mixture.
Add the diced tomatoes and cook until they soften and break down into a sauce, about 5 minutes.
Pour in the coconut milk and stir to combine, bringing the mixture to a gentle simmer.
Add the shrimp to the skillet and cook until they turn pink and are cooked through, approximately 3-5 minutes. Avoid overcooking to keep the shrimp tender.
Sprinkle the garam masala over the curry and give it a final stir.
Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.
Serve hot with steamed basmati rice or naan bread for a complete meal.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 31.1 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 333 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
