Shrimp in a Light Curry Sauce
Dive into the vibrant flavors of this **Shrimp in a Light Curry Sauce**, a quick and satisfying dish perfect for weeknight dinners or special occasions. Plump, juicy shrimp are simmered in a silky coconut milk-based curry sauce infused with aromatic spices like curry powder, turmeric, and cumin, delivering a harmonious blend of warmth and depth. Fresh ginger, garlic, and a touch of red chili flakes add a tantalizing kick, while a squeeze of lime and a sprinkle of cilantro provide a fresh, zesty finish. Ready in just 35 minutes, this dish pairs beautifully with steamed rice or fluffy naan for a comforting and flavorful meal that’s sure to impress. Whether you're a curry enthusiast or a seafood lover, this recipe brings bold, fragrant, and satisfying flavors right to your table.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 2 tablespoons Cooking oil (vegetable or coconut)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 medium Tomato (finely diced)
- 1 cup Coconut milk
- 1.5 teaspoons Curry powder
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Red chili flakes (optional, for heat)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 whole Lime (cut into wedges, for serving)
Instructions
Rinse the shrimp under cold water, pat them dry, and set aside.
Heat the cooking oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and slightly golden.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the diced tomato to the pan, stirring occasionally, and cook for 3-4 minutes until the tomato breaks down and forms a sauce-like base.
Sprinkle in the curry powder, ground turmeric, ground cumin, and optional red chili flakes. Stir well to coat the onion and tomato mixture with the spices.
Pour in the coconut milk, stirring to combine. Season with salt and black pepper. Let the mixture simmer gently for 5 minutes.
Add the shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 4-5 minutes, stirring occasionally, until the shrimp are pink and cooked through.
Taste the sauce and adjust seasonings as needed.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice or naan, and a wedge of lime on the side for a zesty finish.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 545 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.
