Curried Tomato Shrimp
Dive into the vibrant, aromatic flavors of Curried Tomato Shrimp, a quick and satisfying dish that comes together in just 35 minutes. Succulent shrimp are simmered in a rich, spiced sauce made with tender onions, fragrant garlic and ginger, sweet tomatoes, and creamy coconut milk. A bold blend of curry powder, cumin, turmeric, and optional cayenne pepper adds depth and warmth, while a squeeze of fresh lime and a sprinkle of cilantro brighten the dish beautifully. Perfect for an effortless weeknight dinner or a crowd-pleasing celebration, this versatile recipe pairs wonderfully with fluffy rice or soft naan to soak up every drop of the luscious curry sauce. Whether you're a curry enthusiast or a seafood lover, this irresistible dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 tablespoons Coconut oil (or vegetable oil)
- 1 large Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 3 medium Tomatoes (chopped or one 14-ounce can of diced tomatoes)
- 1 tablespoon Tomato paste
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 cup Coconut milk
- 0.5 cup Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 whole Lime (juiced)
- 2 servings Cooked rice or naan (for serving)
Instructions
In a large skillet or saucepan, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the chopped tomatoes (or diced canned tomatoes) and tomato paste. Stir well and cook for 2-3 minutes to allow the flavors to combine.
Sprinkle in the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir continuously for 1 minute to toast the spices.
Pour in the coconut milk and stir to create a smooth sauce. Season with salt and pepper.
Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.
Add the shrimp to the pan, ensuring they are fully submerged in the sauce. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Remove from heat and squeeze in the juice of half a lime. Stir to combine.
Garnish with fresh chopped cilantro.
Serve hot with cooked rice or naan bread.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 35.3 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 377 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2686 mg | 57% | |
*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.
