Shrimp Ceylon
Dive into the vibrant and aromatic world of Sri Lankan-inspired cuisine with this Shrimp Ceylon recipe! Tender shrimp are enveloped in a rich, creamy coconut milk base, infused with the exotic aroma of curry leaves, cinnamon, and a medley of warming spices like turmeric, curry powder, and chili. Sautéed onions, garlic, and ginger create a flavorful foundation, while juicy, ripe tomatoes bring a touch of tanginess to the luscious curry sauce. A splash of lime juice brightens the dish, and fresh cilantro adds a fragrant finish. Quick to prepare in just 35 minutes, this dish is perfect for weeknight dinners and pairs beautifully with steamed basmati rice or flatbreads. Bring a taste of Sri Lanka to your table with this irresistibly spiced Shrimp Ceylon!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 400 ml Coconut milk
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (finely chopped)
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Turmeric powder
- 1 tablespoon Curry powder
- 1 teaspoon Chili powder (adjust to taste)
- 1 piece Cinnamon stick
- 10 leaves Curry leaves
- 1 tablespoon Lime juice
- to taste Salt
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cinnamon stick and curry leaves to the hot oil, letting them sizzle for about 30 seconds to release their aromas.
Add the chopped onions and sauté them until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomatoes, turmeric powder, curry powder, and chili powder. Cook the mixture on medium heat for about 5 minutes, until the tomatoes break down and form a thick paste.
Pour in the coconut milk and bring the mixture to a gentle simmer. Allow it to bubble for 3-4 minutes, stirring occasionally.
Add the shrimp to the pan, ensuring they are coated in the curry sauce. Cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked through.
Stir in the lime juice and season the curry with salt to taste.
Garnish with fresh cilantro before serving.
Serve hot with steamed basmati rice or flatbreads, and enjoy the flavorful Shrimp Ceylon!
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 40.2 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 339 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2617 mg | 56% | |
*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.
