Curry Shrimp
Delight your taste buds with this vibrant and creamy Curry Shrimp recipe, a perfect balance of bold spices and tender seafood. Succulent shrimp are simmered in an aromatic coconut curry sauce infused with the warm, earthy flavors of curry powder, garlic, ginger, and a hint of red chili flakes for optional heat. Fresh tomatoes add a tangy base, while creamy coconut milk creates a luscious texture that pairs beautifully with the exotic spice blend. Finished with a garnish of chopped cilantro and an optional squeeze of lime, this dish is as visually stunning as it is flavorful. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or impressive entertaining. Serve it with steamed rice, fluffy naan, or your favorite side for a complete meal that’s sure to satisfy. Ideal for lovers of seafood and global cuisine, this Curry Shrimp dish is a must-try for anyone craving a comforting, flavorful experience!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 1 can (13.5 oz) Coconut milk
- 2 tbsp Curry powder
- 1 Onion (medium, finely chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 Tomatoes (diced)
- 2 tbsp Vegetable oil
- 2 tbsp Cilantro (chopped, for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Red chili flakes (optional)
- 1 Lime (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the finely chopped onions and sauté for 3-4 minutes, until soft and translucent.
Stir in the garlic and ginger, cooking for 1 more minute until fragrant.
Sprinkle in the curry powder and stir well to coat the onions, garlic, and ginger. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Season the sauce with salt, black pepper, and optional red chili flakes if desired for added heat.
Reduce the heat to low and add the shrimp to the sauce. Simmer for 5-6 minutes until the shrimp turn pink and are cooked through.
Taste the curry and adjust the seasoning if needed.
Remove the skillet from the heat and garnish with freshly chopped cilantro.
Serve the curry shrimp hot with steamed rice, naan, or your favorite side dishes. Optionally, serve with lime wedges for a fresh squeeze of citrus.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 7380 mg | 321% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 38.1 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2305 mg | 49% | |
*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.
