Curried Shrimp
Dive into a world of bold, aromatic flavors with this irresistible Curried Shrimp recipe! Featuring tender, succulent shrimp simmered in a luscious sauce made with fragrant curry powder, creamy coconut milk, and a touch of heat from optional cayenne pepper, this dish strikes a perfect balance of savory and slightly spicy. The base of sautéed onions, garlic, and fresh ginger adds depth, while fresh cilantro and a squeeze of lime juice bring a vibrant, zesty finish. Ready in just 40 minutes, this one-pan dish is an ideal weeknight dinner, whether served over fluffy rice or paired with warm naan bread. Perfect for curry lovers looking for a quick, flavorful meal that’s as comforting as it is satisfying, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 14 ounces canned diced tomatoes
- 13.5 ounces coconut milk
- 3 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- optional cooked rice or naan bread (for serving)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and ginger, and cook for 1-2 minutes, until fragrant.
Add the curry powder, ground cumin, paprika, and cayenne pepper (if using). Stir for 30 seconds to toast the spices.
Pour in the diced tomatoes, including their juices, and reduce the heat to medium-low. Cook for 5 minutes to allow the flavors to meld.
Stir in the coconut milk and bring the mixture to a gentle simmer.
Season with salt and black pepper, and let the sauce cook for an additional 5-7 minutes, stirring occasionally.
Add the shrimp to the skillet and cook for 3-5 minutes, or until they turn pink and are cooked through.
Stir in the chopped cilantro and lime juice, tasting to adjust seasoning as needed.
Remove from heat and garnish with extra cilantro before serving.
Serve the curried shrimp over a bed of cooked rice or with warm naan bread on the side.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.0 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 703 mg | 15% | |
*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.
