Curry Shrimp

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Aromatic coconut curry with succulent shrimp and warm spices, ready in under 30 minutes.
Curry Shrimp recipe image

This Curry Shrimp dish delivers a burst of aromatic flavor with every bite. Succulent shrimp are simmered in a rich, creamy coconut milk base infused with warm spices like curry powder, turmeric, and a hint of cayenne. The addition of fresh ginger, garlic, and caramelized shallots creates a complex, savory depth that pairs perfectly with the sweetness of the onion. It’s a vibrant, restaurant-quality meal that comes together quickly, making it ideal for busy weeknights or casual gatherings. Serve over steamed rice or with warm naan bread to soak up the delicious sauce. The balance of heat and creaminess makes this dish comforting yet exciting, a true crowd-pleaser for seafood lovers.

Curry Shrimp recipe image
Print Recipe

Curry Shrimp

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 129.6

Description

This Curry Shrimp dish delivers a burst of aromatic flavor with every bite. Succulent shrimp are simmered in a rich, creamy coconut milk base infused with warm spices like curry powder, turmeric, and a hint of cayenne. The addition of fresh ginger, garlic, and caramelized shallots creates a complex, savory depth that pairs perfectly with the sweetness of the onion. It&# 226;ÂÂs a vibrant, restaurant-quality meal that comes together quickly, making it ideal for busy weeknights or casual gatherings. Serve over steamed rice or with warm naan bread to soak up the delicious sauce. The balance of heat and creaminess makes this dish comforting yet exciting, a true crowd-pleaser for seafood lovers.

Ingredients

Directions

  1. Heat the salad oil in a large skillet or wok over medium-high heat.
  2. Add the thinly sliced onion and minced shallots; sauté until softened and lightly golden, about 5 minutes.
  3. Stir in the minced fresh ginger, garlic cloves, curry powder, ground turmeric, and cayenne pepper; cook for 1 minute until fragrant.
  4. Pour in the canned coconut milk and bring the mixture to a gentle simmer.
  5. Add the large shrimp to the pan and cook, turning occasionally, until shrimp are pink and opaque, about 3-5 minutes.
  6. Remove from heat and garnish with fresh cilantro sprigs.
  7. Serve immediately over hot cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 129.6kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.7g4%
Cholesterol 172.5mg58%
Sodium 355.3mg15%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, shrimp, seafood, coconut milk, indian, dinner, easy, quick, spicy, aromatic, ginger, garlic, shallots, turmeric, cayenne, rice, weeknight, main course, gluten free, dairy free
Recipe Card powered by WP Delicious