The delicate yet flavorful curry in this recipe for shrimp goes nicely with prawns. It is a delicious and quick supper to make when you are pressed for time. Before placing the shrimp in the skillet, make careful to remove the tails. Serve alongside rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 mins |
| Total Time: | 37 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons peanut oil
- ½ sweet onion, minced
- 2 cloves garlic, chopped
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon red chili powder
- 1 (14.5 ounce) can chopped tomatoes
- 1 (14 ounce) can coconut milk
- 1 teaspoon salt
- 1 pound cooked and peeled shrimp
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
- Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
- Stir in shrimp and cilantro; simmer until shrimp turns opaque, about 1 minute.
- Use Indian-style chile powder or ground red chiles, not the Mexican spice blend.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 21 g |
| Sodium | 930 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I jumped the gun and added the coconut milk before stir-frying the seasoning with the onions. I then got crazy and added one diced chicken breast, sliced baby portabellas, and sliced red bell peppers along with a chili pepper and a few green Cardamons but no Cilantro. It was fantastic served with rice. I love Indian food and now I can make it ie with a twist.
This was so yummy. I didnt add tumeric as I didnt have it at home. I replaced canned tomatoes with fresh ones and added a bit of lemon juice at the end. Next time, I would add some butter to it – I think it might add some thickness and nice flavor to it. I would definitely repeat this recipe.
Amazing depth of flavor. Just finished leftovers for lunch. Will be my go to curry from now on.
Fantastic flavor and a quick recipe to save for many future uses!
I loved this dish. I added some extra curry powder and cayenne for extra spice. Thank you very much for sharing this recipe!
I love this recipe. Instead of relying on curry powder – which can be hit or miss in the USA, you make your own curry from spices. It tastes like no other curry I have ever had. If I follow the recipe closely, I find that the result is too mild for my taste. So I use smoked paprika instead of plain, which adds a nice touch, and I add some Cholula Red Sauce at the end, to bring some heat. So very good!
Followed the recipe except I substituted sautéd kale for cilantro. My family enjoyed this dish. No leftovers. Personally I was underwhelmed. Was more of a flavored tomato sauce than a curry.
Loved this recipe! I substituted evaporated milk for the coconut milk and thought it tasted great, but I will try making it with coconut milk sometime. Served it over brown rice with steamed fresh broccoli. Yum!
Tip-top! I found it plenty spicy enough. Not ALL Indian food is fiery hot. Those of you who said they preferred it spicier, fine. Perhaps you didn’t use INDIAN Red Chili Powder. For those who said it SHOULD be hotter are showing their ignorance – learn more about Indian food (there’s a LOT to learn.)
Easy and tasty, though I did increase most of the spices. Used ghee instead of oil. Makes a lot of sauce, so I threw in some steamed broccoli, which was very nice.
Yummy! I substituted chunky Rotel tomatoes for the tomatoes and chili powder, and the sauce turned out great! Also used fresh ginger and tossed in frozen veggies. It was a hit!
This was really good, even though I had no lime and substituted a little cream and more chicken broth instead of coconut milk.
Wonderful combination of spices!
So easy and soooooo good.
Easy-to-follow recipe. Very tasty dish – we were fine with level of spiciness since my wife doesn’t like spicy food as I do but I understand the desire of others to season it up to their preferred level of spiciness. Seems like a good recipe with which to add your own twists.
I thought it was really easy and very good. Next time I’ll put less sugar. A little too sweet for me
Fast and delicious! I recommend using your immersion blender for about 20 seconds after simmering, but before adding the shrimp( I did not precook the shrimp).
I like to say this is amazing! Made 8 servings. I added half red, yellow and green bell peppers also used sesame oil cause didn’t have peanut. Used twice as much salt lol and cayenne pepper and red flakes! Perfect!
It wasn’t as flavorful as I thought. I added additional chili and fresh ginger to freshen it up.
This was outstanding! I will make it again and again! I made a few tweaks to the recipe. Iadded a teaspoon of curry powder and a pinch of cayenne to the spice mix. I wanted more substance, so after the paste was created, I added two diced carrots cooking for about 1 minute. I would have added cauliflower too if I had some on hand. Next I added the entire can of tomatoes, but only 2/3 can of the unsweetened coconut milk. While that simmered, I seared some scallops in another pan. Before adding the scallops to the curry, I stirred in two handfuls of torn spinach.
Excellent!! Will definitely make again!!