4.4 from 393 votes
Indian Shrimp Curry
Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 224 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 1 tablespoon canola oil (divided)
- 1 pound Shrimp (peeled and deveined)
- 1/2 yellow onion (finely chopped)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 cloves garlic (minced)
- 1 15 ounce can tomato sauce
- 3/4 cup lite canned coconut milk
- 1/2 teaspoon kosher salt
- cilantro and chili peppers for garnish
Instructions
- Add 2 teaspoons of the canola oil on high heat in a large skillet.
- Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
- Add the remaining teaspoon of the canola oil to the skillet with the onions.
- Cook the onions for 5 minutes on medium heat, stirring occasionally.
- Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
- Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
- Add in the coconut milk and shrimp to the pan and stir well.
- Garnish with cilantro and chili peppers if desired.
Cup of Yum
Nutrition Information
Serving
1/4th recipe
Calories
224kcal
(11%)
Carbohydrates
10.9g
(4%)
Protein
28g
(56%)
Fat
7.9g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
239mg
(80%)
Sodium
846mg
(35%)
Fiber
1.9g
(8%)
Sugar
5.1g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224
% Daily Value*
| Serving | 1/4th recipe | |
| Calories | 224kcal | 11% |
| Carbohydrates | 10.9g | 4% |
| Protein | 28g | 56% |
| Fat | 7.9g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 239mg | 80% |
| Sodium | 846mg | 35% |
| Fiber | 1.9g | 8% |
| Sugar | 5.1g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.