Shrimp Curry Recipe
This creamy Shrimp Curry Recipe is an easy, comforting weeknight dinner that is packed with healthy, filling ingredients. The whole family will love this flavorful dinner!
Servings: 4
Ingredients
- 1 ½ pounds shrimp peeled and deveined
- kosher salt & ground pepper to taste
- 1 lime juiced and zested
- 1 tablespoon olive oil
- 2 shallots finely chopped
- 1 red bell pepper sliced
- 1 teaspoon fresh ginger grated on a microplane
- 3 cloves garlic minced
- 1 ½ teaspoons curry powder
- ⅛ teaspoon chili flakes or to taste
- ½ teaspoon ground cumin
- 1 teaspoon turmeric
- 14.5 ounces diced tomatoes one can
- 14 ounces coconut milk one can
- 1 tablespoon cornstarch
- small bunch of cilantro chopped to garnish
Instructions
- Peel and devein the shrimps. Add lime juice and season with a pinch of salt; mix well and refrigerate until ready to use.
- Finely chop the shallots and slice the bell pepper. Grate the ginger and mince the garlic.
- Heat a heavy saucepan over medium-high heat. Add oil and heat until shimmering hot.
- Add shallots and garlic; sauté for 1 minute. Stir in bell pepper and ginger, cook for 2 minutes more until slightly golden.
- Add in the spices, diced tomatoes, and milk, reduce the heat to low, and let simmer until tomatoes are softened and flavors meld for about 10 minutes.
- Meanwhile, in a small mixing bowl, combine cornstarch with 1 tablespoon of water, stir until smooth paste forms.
- Pour the slurry into the shrimp curry and simmer until the consistency is as desired.
- Place the shrimps into the curry and continue cooking for 4-5 minutes more until shrimps are opaque and cooked through.
- Transfer the curry to a large serving bowl. Garnish with cilantro leaves. Serve with lime wedges and cooked rice if desired.
Notes
- Shrimp: Use raw shrimp; pre-cooked shrimp becomes rubbery when cooked twice. You can also buy shrimp peeled and deveined for a faster dinner.
- Lime juice and zest: Use a fresh lime for the best flavor.
- Shallots: You can also substitute with onion if needed.
- Ginger: You can peel the ginger with the edge of a spoon and grate it on a Microplane. Store the extra in a zipper bag in the freezer, then grate it from frozen next time you need it.
- Curry powder: Yellow curry powder tends to be slightly sweeter, while green tends to be a bit brighter. Both are mild and work well in this recipe.
- Chili flakes: If you don’t like spice leave these out.
- Coconut milk: Use unsweetened coconut milk.
- Don’t overcook the shrimp. Shrimp cook very quickly and become rubbery when overdone.
- Storage: You can store leftovers in a container in the fridge for 2-3 days, but the texture of shrimp is best fresh.
Nutrition
Calories: 403kcal | Carbohydrates: 17g | Protein: 27g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 214mg | Sodium: 1129mg | Potassium: 754mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1444IU | Vitamin C: 54mg | Calcium: 154mg | Iron: 6mg