Coriander Curry Shrimp
Dive into the vibrant flavors of this Coriander Curry Shrimp, a quick and delicious meal perfect for seafood lovers. Succulent shrimp are simmered to perfection in a creamy coconut milk base infused with the earthy warmth of toasted coriander seeds, aromatic spices like cumin, turmeric, and garam masala, and the zing of fresh ginger and lime. Diced tomatoes add a touch of sweetness, while a generous handful of fresh coriander leaves brightens every bite. Ready in just 35 minutes, this flavorful curry pairs beautifully with jasmine rice for an easy yet impressive dinner. Whether you're craving comfort food or a taste of exotic cuisine, this recipe offers the perfect balance of spice, creaminess, and freshness—sure to delight your palate and transport you to a world of bold culinary bliss.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 400 ml Coconut milk
- 2 teaspoons Coriander seeds
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 medium Onion (finely diced)
- 2 medium Tomato (diced)
- 0.5 cup Fresh coriander leaves (chopped)
- 2 tablespoons Vegetable oil or coconut oil
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Lime (juiced)
- 4 cups Cooked jasmine rice (for serving, optional)
Instructions
Heat a dry skillet over medium heat and toast the coriander seeds for 1-2 minutes until fragrant. Remove from heat, let cool slightly, and grind to a powder using a mortar and pestle or spice grinder.
In a large pan or skillet, heat the vegetable or coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the garlic, ginger, ground coriander, cumin, turmeric, and garam masala. Cook for 1 minute until aromatic.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
Pour in the coconut milk and stir well, bringing the mixture to a gentle simmer. Season with salt and black pepper.
Add the shrimp to the pan and cook for 5-7 minutes, stirring occasionally, until the shrimp are pink and fully cooked through.
Stir in the fresh coriander leaves and lime juice. Adjust seasoning to taste.
Serve hot over cooked jasmine rice, garnishing with additional coriander leaves, if desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.1 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 798 mg | 17% | |
*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.
