Shrimp and Scallop Curry
Dive into the luxurious flavors of this Shrimp and Scallop Curry, a vibrant seafood dish that combines tender shrimp and succulent scallops with a rich, aromatic coconut curry sauce. Infused with warming spices like curry powder, garam masala, and turmeric, and brightened with fresh ginger, lime juice, and a hint of cilantro, this dish strikes the perfect balance of heat, sweetness, and tang. Ready in just 40 minutes, this gluten-free and dairy-free curry is perfect for weeknight dinners yet elegant enough for special occasions. Serve it over fluffy steamed rice or pair with soft naan bread to soak up every last drop of the creamy, spice-laden sauce.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 8 pieces scallops, large
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 2 tablespoons tomato paste
- 1 13.5-ounce can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional, for heat)
Instructions
Rinse the shrimp and scallops under cold running water, then pat them dry with paper towels. Lightly season with salt and black pepper. Set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the curry powder, garam masala, and turmeric. Stir well to coat the onion mixture with the spices, cooking for 1 minute to release the flavors.
Mix in the tomato paste and cook for 1 minute, stirring constantly.
Pour in the coconut milk and stir well to combine. Reduce heat to medium-low and simmer for 5 minutes.
Add the fish sauce and sugar, stirring to balance the flavors. Taste and adjust seasoning if necessary.
Gently add the shrimp and scallops to the curry sauce. Cook for 4-6 minutes, turning occasionally, until the shrimp turn pink and opaque and the scallops are firm and cooked through.
Stir in the lime juice and fresh chopped cilantro. If you want extra heat, add a pinch of red chili flakes at this stage.
Remove from heat and let the curry rest for 2-3 minutes to allow the flavors to meld.
Serve immediately over steamed rice or alongside naan bread, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 10.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 567 mg | 12% | |
*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.
