Coconut Shrimp Curry
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
Indian
Coconut Shrimp Curry
Description
This recipe begins by marinating peeled and deveined large shrimp in lemon juice with salt, black pepper, and cayenne pepper for around 15-20 minutes to infuse brightness and mild heat. Meanwhile, a sauce is prepared by sautéing finely chopped onion in canola oil with minced garlic, fresh ginger, black pepper, kosher salt, coriander, turmeric, and curry powder until fragrant and softened.
Diced tomatoes are added and simmered briefly to blend flavors and develop a slightly thickened base before stirring in coconut milk. The sauce is brought to a boil, then shrimp and their marinade juices go in, cooking gently until shrimp turn pink and curl, about 2-4 minutes. Fresh chopped cilantro finishes the curry, adding herbal notes.
This curry’s creamy coconut base balances the heat from cayenne and warmth from spices, while lemon juice in the marinade lends a fresh acidity. It pairs well with hot cooked rice, making a complete meal. The recipe notes that the called-for salt quantity can be adjusted downward if preferred to avoid excessive saltiness.
Ingredients
For the shrimp marinade:
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ⅛ teaspoon cayenne pepper
- 2 tablespoons lemon juice from about 1 lemon, freshly squeezed
- 1-2 pounds Shrimp peeled and deveined, large or extra-large
For the sauce:
- 1 tablespoon canola oil
- 1 medium onion finely chopped, red or yellow
- 1 teaspoon black pepper ground
- 1 tablespoon ginger from about a 1-inch peeled piece of ginger, fresh, minced
- 1 tablespoon kosher salt
- 2 cloves garlic peeled and finely minced
- 2 teaspoons ground coriander
- ½ teaspoon Turmeric
- 1 teaspoon curry powder
- 1 (14.5-ounce) (14.5-ounce) can diced tomatoes undrained
- 1 can coconut milk light or regular
- 1 cup cilantro chopped, fresh
- rice if desired, hot cooked, for serving
Instructions
- For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
- Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.
- Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade.
- Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.
Notes
- If concerned about saltiness, reduce the kosher salt in the shrimp marinade and sauce and adjust to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 303kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 243mg | 81% |
| Sodium | 1646mg | 69% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
