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!
- 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
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.
- 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.
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