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Indian Shrimp Curry

This shrimp curry features tender prawns in a richly flavored coconut-tomato sauce that's delicious served over hot cooked rice for an easy dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Indian, Indian Inspired
Calories: 416
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons peanut oil
  • 0.5 sweet onion, minced
  • 2 cloves garlic, chopped
  • 1.5 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon red chili powder
  • 1 14.5 ounce can chopped tomatoes
  • 1 14 ounce can coconut milk
  • 1 teaspoon salt
  • 1 pound cooked and peeled shrimp
  • 2 tablespoons chopped fresh cilantro

Method
 

  1. Gather all ingredients.
  2. Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
  3. Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
  4. Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
  5. Serve and enjoy!

Nutrition

Calories: 416kcalCarbohydrates: 11gProtein: 23gFat: 32gSaturated Fat: 21gCholesterol: 146mgSodium: 930mgFiber: 3gSugar: 4g

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