Indian Shrimp Curry

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Bowl of Indian shrimp curry with spices and herbs
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Indian Shrimp Curry

Indian Shrimp Curry is a delightful dish that brings vibrant flavors and warmth to the table. It combines succulent shrimp with a rich coconut milk sauce and fragrant spices. This dish is easy to make and perfect for a cozy dinner or special occasion.

Why Make This Recipe

You should make Indian Shrimp Curry because it is packed with flavors and nutrients. The combination of shrimp and spices offers a great taste, while coconut milk adds creaminess that makes it comforting. It’s also quick to prepare, making it an excellent choice for busy weeknights.

How to Make Indian Shrimp Curry

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp ghee or oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp chili powder (optional)
  • 1/2 cup diced tomatoes
  • 1 (14 oz) can coconut milk
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice, for serving

Directions:

  1. Sauté Aromatics: In a skillet, heat the ghee or oil over medium heat. Sauté the chopped onion until it is soft. Then, add the minced garlic, grated ginger, and spices. Cook for an additional 1-2 minutes until fragrant.

  2. Simmer Sauce: Add the diced tomatoes to the skillet and cook down for 3-4 minutes. Pour in the coconut milk and bring the mixture to a gentle simmer.

  3. Cook Shrimp: Add the shrimp to the sauce and cook for 4-5 minutes. The shrimp should turn pink and be cooked through.

  4. Season & Serve: Adjust salt to taste. Serve the curry hot with cooked basmati rice and garnish with fresh cilantro.

How to Serve Indian Shrimp Curry

Serve Indian Shrimp Curry over a bed of fluffy basmati rice. The rice will soak up the delicious sauce, offering a perfect balance of flavors and textures. Don’t forget to add a sprinkle of fresh cilantro on top for extra freshness!

How to Store Indian Shrimp Curry

You can store Indian Shrimp Curry in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of coconut milk or water if necessary to loosen the sauce.

Tips to Make Indian Shrimp Curry

  • Use fresh shrimp for the best flavor and texture.
  • Adjust the spice levels to suit your taste by changing the amount of chili powder.
  • Feel free to add vegetables like bell peppers or spinach for additional nutrition.

Variation

If you prefer a vegetarian option, you can substitute shrimp with tofu or chickpeas. Just adjust the cooking time accordingly to ensure everything is cooked perfectly.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

2. What if I don’t have ghee?
You can use any cooking oil you have on hand, such as vegetable oil or olive oil.

3. Is this recipe gluten-free?
Yes, Indian Shrimp Curry is gluten-free as long as you use gluten-free spices and ingredients. Always check labels to be sure.

Enjoy making and sharing this delicious Indian Shrimp Curry with family and friends!

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Indian Shrimp Curry

  • Author: olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
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Description

A delightful dish that brings vibrant flavors and warmth to the table, combining succulent shrimp with a rich coconut milk sauce and fragrant spices.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp ghee or oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp chili powder (optional)
  • 1/2 cup diced tomatoes
  • 1 (14 oz) can coconut milk
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice, for serving

Instructions

  1. In a skillet, heat the ghee or oil over medium heat. Sauté the chopped onion until it is soft. Then, add the minced garlic, grated ginger, and spices. Cook for an additional 1-2 minutes until fragrant.
  2. Add the diced tomatoes to the skillet and cook down for 3-4 minutes. Pour in the coconut milk and bring the mixture to a gentle simmer.
  3. Add the shrimp to the sauce and cook for 4-5 minutes until the shrimp turn pink and are cooked through.
  4. Adjust salt to taste. Serve the curry hot with cooked basmati rice and garnish with fresh cilantro.

Notes

Use fresh shrimp for the best flavor and texture. You can adjust the spice levels to suit your taste.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 160mg

Keywords: shrimp, curry, Indian cuisine, coconut milk, quick dinner

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