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5.0 from 18 votes

Shrimp with Curry Leaves

Shrimp with Curry Leaves recipe - The curry leaf is one of the many Indian influences that blends really well into Malaysian cuisine, which is exotic and predominantly spicy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 240 kcal
Course: Main Course
Cuisine: Malaysian

Ingredients

  • 1 lb (500g) large shrimp shell-on and and head-on
  • 1/2 teaspoon salt
  • 4 tablespoons oil
  • 2 sprigs curry leaves use only the leaves
  • 5-10 bird's eye chilies depends on your heat tolerance, chopped
  • 5 shallots finely chopped
  • 1 clove garlic finely chopped
  • 1 teaspoon turmeric powder
  • 1 tablespoon tamarind concentrate
  • 1/2 teaspoon sugar

Instructions

    Cup of Yum
  1. Rinse the shrimp and pat them dry. Season with salt and let marinate for about 5 minutes. Heat 3 tablespoons of oil in a wok, then deep fry the curry leaves and shrimp for about 1 minute, or until the shrimp are slightly crispy and their color changes. Remove the shrimp and curry leaves from the wok and set aside. If there's any oil left in the wok, keep it for the next step.
  2. Heat the remaining 1 tablespoon of cooking oil in the wok. Add the bird's eye chilies, shallots, and garlic, and stir-fry for about 1 minute, or until fragrant.
  3. Mix in the shrimp and curry leaves. Add the turmeric powder, tamarind concentrate, and sugar, and stir-fry continuously for about 3 minutes, or until all the ingredients are well combined. Dish out and serve immediately with steamed rice.

Nutrition Information

Serving 4people Calories 240kcal (12%) Carbohydrates 10g (3%) Protein 16g (32%) Fat 15g (23%) Saturated Fat 11g (55%) Cholesterol 142mg (47%) Sodium 937mg (39%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 240

% Daily Value*

Serving 4people
Calories 240kcal 12%
Carbohydrates 10g 3%
Protein 16g 32%
Fat 15g 23%
Saturated Fat 11g 55%
Cholesterol 142mg 47%
Sodium 937mg 39%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.