Shrimp Curry
Dive into the bold and aromatic flavors of this irresistible Shrimp Curry, a quick yet deeply satisfying dish perfect for weeknight dinners or special occasions. Tender shrimp are simmered in a rich coconut milk sauce infused with a medley of fragrant spices like curry powder, turmeric, and cumin, delivering the perfect balance of heat and warmth. The addition of fresh ingredients like diced tomatoes, garlic, ginger, and cilantro enhances both the flavor and vibrancy of this dish. Ready in under 40 minutes, this easy shrimp curry pairs beautifully with steamed rice or warm naan, making it a versatile option for a hearty and flavorful meal. Garnish with lime wedges for a fresh citrus kick that elevates every bite!
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 large tomato, diced
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 2 tablespoons cilantro, chopped
- 1 wedge lime, for garnish
Instructions
Heat the cooking oil in a large pan over medium heat.
Add the chopped onion and sauté for 5 minutes or until translucent.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add the diced tomato and cook for 3 to 4 minutes, stirring occasionally until the tomatoes break down and become saucy.
In a small bowl, mix together the curry powder, cumin, coriander, turmeric, and red chili powder.
Sprinkle the spice mix over the tomato mixture and cook for 1 minute, stirring constantly to toast the spices.
Pour in the coconut milk and stir well to combine, bringing the mixture to a gentle simmer.
Add the shrimp to the pan, stirring to coat them in the sauce.
Cover the pan and simmer for 6 to 8 minutes, or until the shrimp are pink and cooked through.
Season with salt to taste and stir in most of the chopped cilantro, reserving a little for garnish.
Remove from heat and serve hot, garnished with the remaining cilantro and lime wedges on the side.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 7383 mg | 321% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 36.8 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2328 mg | 50% | |
*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.
