Shrimp Curry
Yield: 4 servings
This easy Shrimp Curry recipe combines elements of Thai and Indian curries for a uniquely delicious weeknight meal. So quick and easy!
Ingredients
- 4 tablespoons olive oil, divided
- 1 pound small to medium size shrimp, peeled and deveined (I like to use 25-30 count shrimp)
- 1 teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- ½ cup diced yellow onion
- 2 teaspoons grated garlic
- 2 teaspoons grated ginger
- 1 teaspoon grated lemongrass
- 1 teaspoon yellow curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes
- 1 can (14 ounces) diced tomatoes, drained
- 1 cup full-fat coconut milk
- rice, cilantro, and fresh lime wedges, for serving
Instructions
- Pat shrimp dry with a paper towel and season them with ½ teaspoon each of salt and pepper.
- Heat 2 tablespoons of olive oil in a large high sided skillet over medium heat. Sear shrimp for 2 minutes per side and then transfer them to a plate; set aside.
- Add remaining two tablespoons of olive oil to the skillet. Once oil is warm, add the onion and saute for 4-5 minutes, or until tender and translucent. Stir in garlic, ginger, and lemongrass, and cook for 1 more minute.
- Add curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for 1 minute.
- Add diced tomatoes to the skillet and scrape the bottom to release any browned bits. Next stir in coconut milk and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Bring the curry just to a boil, then reduce heat to medium-low, to a gentle simmer. Add cooked shrimp and simmer for another 3-4 minutes, or until the shrimp are warmed through.
- Serve shrimp curry over rice, garnished with fresh cilantro and lime wedges. Enjoy!
Notes
Storage: Store any leftover curry in an airtight container in the fridge for 2-3 days.
Nutrition Information:
Calories: 365kcal Carbohydrates: 9g Protein: 25g Fat: 27g Saturated Fat: 13g Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 0.01g Cholesterol: 183mg Sodium: 872mg Potassium: 683mg Fiber: 2g Sugar: 3g Vitamin A: 201IU Vitamin C: 12mg Calcium: 131mg Iron: 4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.