Shrimp in Coconut Gravy
Dive into the exotic flavors of this creamy and aromatic Shrimp in Coconut Gravy, a one-pan wonder that’s perfect for a weeknight dinner or an indulgent weekend treat. Tender, juicy shrimp are cooked to perfection in a luscious coconut milk-based gravy infused with the warmth of curry powder, turmeric, and a hint of chili for subtle heat. Sautéed onions, garlic, and ginger create a rich, flavorful base, while fresh tomatoes add a touch of sweetness. This quick and easy recipe, ready in just 40 minutes, is finished with a sprinkle of fresh cilantro for brightness. Pair it with steamed rice or warm flatbread for a deliciously satisfying meal inspired by coastal cuisines. Perfectly comforting and packed with bold, tropical flavors, this dish will transport your taste buds to paradise!
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Recipe Information
Ingredients
- 500 grams Shrimp, peeled and deveined
- 400 ml Coconut milk
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Tomato, finely chopped
- 1 teaspoon Curry powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (optional)
- 2 tablespoons Cooking oil
- 0.75 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 100 ml Water
Instructions
Clean and rinse the shrimp under cold water and pat dry using a kitchen towel. Set aside.
Heat 2 tablespoons of cooking oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomato and cook for 4-5 minutes, stirring often, until the tomato breaks down and forms a smooth base.
Mix in the curry powder, turmeric powder, and red chili powder (if using). Stir well to combine and cook for 1 minute to toast the spices.
Pour in the coconut milk and water, stirring to create a smooth gravy. Allow the mixture to come to a gentle simmer.
Season the gravy with salt, then add the shrimp to the pan. Stir to coat the shrimp evenly in the coconut gravy.
Cover and cook for 6-8 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp to retain their tenderness.
Taste and adjust the seasoning if necessary.
Garnish with chopped fresh cilantro and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 36.1 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2224 mg | 47% | |
*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.
