Indian Shrimp Curry

88 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jacqueline B
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (88)

Rate This Recipe
Cindy K.
43

Cindy K.

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
35

Annie W

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

dee
33

dee

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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