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Indian Shrimp Curry

Indian Shrimp Curry

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jacqueline B

Jacqueline B

This is a subtle yet richly flavored curry that compliments shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

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Nutrition

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  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
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Reviews

Cindy K.
47

Cindy K.

1/29/2010

Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of that indian flavor. Thank you so much.

Annie W
36

Annie W

6/24/2010

Really great and flavorful, easy peasy to make. Very runny, though. Next time I'll simmer longer and add some flour.

dee
34

dee

8/16/2010

This is was good, I used olive oil because I did not have peanut oil but did everything else the same

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