5.0 from 9 votes
Shrimp Curry (South Indian)
A delicious South Indian inspired Shrimp Curry recipe that mingles spicy, sweet, and creamy! Bursting with flavor and a guaranteed winner, it's also easy to make and is ready to serve in just over 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 415 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 tablespoons ghee or oil
- 1 pound jumbo shrimp , peeled and deveined (if desired remove the tails or leave them on for a more elegant appearance)
- Juice from 1/2 Lime
- 1 medium yellow onion , finely chopped
- 4 cloves garlic , minced
- 1 tablespoons finely minced ginger
- 2 tablespoons quality curry powder (either mild or madras according to preference)
- or Homemade Curry Powder (click link for our BEST curry powder recipe)
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 bay leaf
- 14 ounces can crushed tomatoes or passata
- 14 ounces full fat coconut milk
- 1/2 cup quality chicken broth
- 1 tablespoon mango chutney , for a touch of sweetness (can substitute apricot or peach preserves)
- OR homemade mango chutney (click link for our BEST homemade mango chutney recipe)
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1/4 cup Chopped cilantro for garnish
Instructions
- Toss the shrimp and lime juice in a bowl and let sit for a few minutes while you're gathering the other ingredients.Heat ghee or oil in large saucepan over medium heat. Add the shrimp and fry about 2 minutes on each side or until opaque. Transfer to a plate and set aside.
- Add the onion to the skillet and cook until soft and translucent, 4-5 minutes. Add the garlic and ginger and cook for another 1-2 minutes. Add the seasonings and cook for another minute. Add the tomatoes, coconut milk, chicken broth, and mango chutney. Bring it to a boil, reduce the heat, cover, and simmer for 15 minutes, stirring occasionally. Add salt and more lime juice to taste. Discard bay leaf. Stir in cornstarch slurry and simmer for a minute or until the sauce is slightly thickened. Add the shrimp and heat through.
- Serve with steamed jasmine or basmati rice, naan bread, and garnish with cilantro.
Cup of Yum
Nutrition Information
Calories
415kcal
(21%)
Carbohydrates
19g
(6%)
Protein
20g
(40%)
Fat
31g
(48%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
162mg
(54%)
Sodium
1373mg
(57%)
Potassium
711mg
(20%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
516IU
(10%)
Vitamin C
12mg
(13%)
Calcium
135mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 162mg | 54% |
| Sodium | 1373mg | 57% |
| Potassium | 711mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 135mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.