Shrimp Curry
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
365 kcal
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Cuisine
Asian
Shrimp Curry
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This easy Shrimp Curry recipe combines elements of Thai and Indian curries for a uniquely delicious weeknight meal. So quick and easy!
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Ingredients
- 4 tablespoons olive oil, divided
- 1 pound small to medium size shrimp, peeled and deveined (I like to use 25-30 count shrimp)
- 1 teaspoon kosher salt, divided
- ¾ teaspoon Black pepper, divided
- ½ cup diced yellow onion
- 2 teaspoons grated garlic
- 2 teaspoons grated ginger
- 1 teaspoon grated lemongrass
- 1 teaspoon yellow curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes
- 1 can (14 ounces) diced tomatoes, drained
- 1 cup full-fat coconut milk
- rice, cilantro, and fresh lime wedges, for serving
Instructions
- Pat shrimp dry with a paper towel and season them with ½ teaspoon each of salt and pepper.
- Heat 2 tablespoons of olive oil in a large high sided skillet over medium heat. Sear shrimp for 2 minutes per side and then transfer them to a plate; set aside.
- Add remaining two tablespoons of olive oil to the skillet. Once oil is warm, add the onion and saute for 4-5 minutes, or until tender and translucent. Stir in garlic, ginger, and lemongrass, and cook for 1 more minute.
- Add curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for 1 minute.
- Add diced tomatoes to the skillet and scrape the bottom to release any browned bits. Next stir in coconut milk and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Bring the curry just to a boil, then reduce heat to medium-low, to a gentle simmer. Add cooked shrimp and simmer for another 3-4 minutes, or until the shrimp are warmed through.
- Serve shrimp curry over rice, garnished with fresh cilantro and lime wedges. Enjoy!
Notes
- Storage: Store any leftover curry in an airtight container in the fridge for 2-3 days.
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
9g
(3%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
183mg
(61%)
Sodium
872mg
(36%)
Potassium
683mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
201IU
(4%)
Vitamin C
12mg
(13%)
Calcium
131mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 872mg | 36% |
| Potassium | 683mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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