Curry of Shrimp
Dive into the irresistible flavors of this vibrant Curry of Shrimp, a quick and easy dish perfect for weeknight dinners or entertaining guests. Juicy shrimp are simmered in a rich, aromatic curry sauce made with creamy coconut milk, fragrant spices like turmeric and curry powder, and a hint of fresh ginger and garlic. The addition of paprika and optional red chili adds a subtle kick, while fresh cilantro and lime wedges brighten up each hearty bite. Ready in just 35 minutes, this gluten-free recipe pairs beautifully with steamed rice or warm flatbread, making it a restaurant-quality meal you can whip up at home. Don’t miss the chance to savor the perfect balance of heat, creaminess, and zest in this delectable shrimp curry!
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Recipe Information
Ingredients
- 500 grams raw shrimp (peeled and deveined)
- 2 tablespoons coconut oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 large tomato (finely chopped)
- 2 teaspoons curry powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon paprika
- 400 milliliters coconut milk
- 100 milliliters water
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (chopped)
- 1 whole lime (cut into wedges)
- 1 whole red chili (optional, sliced for heat)
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
Heat the coconut oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomato to the pan and cook for 3-4 minutes, mashing it gently with the back of a spoon as it softens.
Sprinkle the curry powder, turmeric powder, and paprika over the mixture, stirring well to coat everything in the spices. Cook for 1-2 minutes to toast the spices and release their aroma.
Pour in the coconut milk and water. Stir to combine, then bring the mixture to a gentle simmer.
Season with salt and black pepper, adjusting to taste.
Add the shrimp to the pan, ensuring they are submerged in the curry sauce. Simmer for 5-7 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
If desired, stir in the optional sliced red chili for added heat.
Remove the pan from heat and sprinkle the curry with freshly chopped cilantro.
Serve the shrimp curry hot, with lime wedges on the side for added brightness. Pair it with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 17.9 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.2 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 655 mg | 14% | |
*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.
