Shrimp Curry

This prawn curry recipe offers a delicately nuanced yet deeply flavorful experience that complements shrimp impeccably. It's not only delicious but also a quick and straightforward meal for busy moments. Remember to remove the shrimp tails before incorporating them into the skillet. Pair it with rice for a satisfying meal.

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Prep Time 15

Cook Time 20

Additional Time 2

Total Time 37

Course Curry, Side Dish

Cuisine Indian

Servings

Calories 416 kcal

Ingredients

Make Shrimp

1 tbs coconut Oil
½ tsp salt
¼ tsp freshly cracked black pepper
1 lb wild caught shrimp

Make Curry

1 tbs coconut Oil
1 medium white onion or 2-3 large shallots, finely chopped
3 Romano tomatoes roughly chopped
1 can coconut Milk full fat
6 cloves garlic minced
1 inch ginger. minced
1-2 thai bird chilies minced
¼ tsp of kashmiri Chili Powder adjust to taste
1 tsp coriander Powder
¼ tsp turmeric Powder
¼ tsp salt
15 curry Leaves

Instructions

In a saute pan, add 1 tbs coconut oil on medium heat.
Add shrimp, salt and pepper – cook until done, then set aside.
Drain any water in the pan, then add another 1 tbs coconut oil, onions, curry leaves and thai bird chilies to pan on medium low heat. stirring occasionally.
When the onions turn golden brown, add ginger and garlic. After a minute, add the spices and tomatoes.
Once the tomatoes get soft, add coconut milk. Cook for five minutes then add shrimp.
Enjoy!

Notes

Please note – you cannot replace curry leaves with curry powder – they are NOT at all the same things.
Also, you don’t have to eat the curry leaves, they just provide the dish with a ton of flavor 🙂
If you use cayenne instead of the Kashmiri chili, you’ll want to use a little less and you’ll want to add paprika for color.

Nutrition

Calories: 416kcalCarbohydrates: 11gProtein: 23gFat: 32gSaturated Fat: 21gCholesterol: 146mgSodium: 930mgPotassium: 617mgFiber: 3gSugar: 4gVitamin C: 14mgCalcium: 119mgIron: 9mg

Keyword Shrimp Curry

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