Shrimp Curry Recipe

Name: Shrimp Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people
Ingredients: 1½ pounds headless peeled, and deveined raw tiger shrimp; 2 teaspoons whole coriander seeds; 1 teaspoon whole cumin seeds; 8 whole black peppercorns; 1 teaspoon paprika powder; ½-1 teaspoon Kashmiri red chili powder; ½ teaspoon turmeric powder; 1- inch ginger; 4 cloves garlic; 1 medium brown onion; 2 tablespoons cooking oil; 3 cups/ 750 millilitres of canned coconut milk; ¾ teaspoon salt; 1 tablespoon tamarind paste or half of a lemon juice

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 people
Calories
211 kcal
Course
Side Dish, Main Course, Dinner
Cuisine
Indian, Pakistani

Shrimp Curry Recipe

Liam Rios

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Ever thought about making dinner and feeling like you've traveled somewhere exotic without leaving your home? That's precisely what cooking Shrimp Curry does. It's like a flavor-packed vacation in a bowl.

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Ingredients

Servings

1½ pounds headless peeled, and deveined raw tiger shrimp
2 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
8 whole black peppercorns
1 teaspoon paprika powder
½-1 teaspoon Kashmiri red chili powder
½ teaspoon turmeric powder
1- inch ginger
4 cloves garlic
1 medium brown onion finely chopped
2 tablespoons cooking oil
3 cups/ 750 millilitres of canned coconut milk
¾ teaspoon salt or according to taste
1 tablespoon tamarind paste or half of a lemon juice

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Instructions

Place all the dry spices, i.e., whole coriander seeds, whole cumin seeds, black peppercorns, paprika powder, chili powder, and turmeric powder in the spice grinder. Grind them until they become fine powder. Set aside.
Chop the ginger and garlic with two tablespoons of water in a spice chopper until they become a paste.
Heat the oil in a deep frying pan or a cooking pan, and fry the chopped onion until it becomes translucent and lightly golden.
Add the dry spices, ginger garlic paste, and stir-fry until the spices release an aroma.
Pour in the coconut milk, salt, and tamarind paste (lemon juice). Cook at medium-high heat until the coconut milk thickens and shiny. You can put the lid on if you want.
Lastly, add the shrimp and frequently stir as you cook for about 3 minutes or until all the shrimp turn opaque. Turn the heat off.

Notes

Make sure you shake the coconut milk can before using it so it can emulsify with spices quickly.
Keep an eye on the shrimp when cooking. Do not overcook. Turn the heat off as soon as they all turn opaque. Otherwise, they will become hard and rubbery.

Nutrition Information

Show Details

Serving 150grams Calories 211kcal (11%) Carbohydrates 7g (2%) Protein 24g (48%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.04g Cholesterol 214mg (71%) Sodium 1407mg (59%) Potassium 301mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 635IU (13%) Vitamin C 4mg (4%) Calcium 120mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 211 kcal

% Daily Value*

Serving	150grams
Calories	211kcal	11%
Carbohydrates	7g	2%
Protein	24g	48%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.04g	2%
Cholesterol	214mg	71%
Sodium	1407mg	59%
Potassium	301mg	6%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	635IU	13%
Vitamin C	4mg	4%
Calcium	120mg	12%
Iron	1mg	6%