Shrimp curry
Indulge in a delicious and aromatic Shrimp Curry made with succulent shrimps, rich curry paste, and a vibrant mix of tomatoes, onions, and garlic. This easy recipe is perfectly seasoned with fresh coriander leaves and olive oil, offering a mouthwatering meal in no time. Perfect for a quick weeknight dinner!
- 10 Apr 2025
- Cook time 10 min
- Prep time 5 min
- 2 Servings
- 7 Ingredients
Shrimp curry is a delightful and aromatic dish that combines succulent shrimp with a blend of spices and creamy tomato sauce. Perfect for those who love a bit of heat and exotic flavors, this dish is both comforting and flavorful. Follow this simple recipe to create a sumptuous shrimp curry that will surely excite your palate.
Ingredients:
Instructions:
- Peel and devein the shrimps if not already done.
- Chop the onion finely.
- Mince the garlic clove.
- Chop the coriander leaves.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion to the skillet and sauté for about 5 minutes, or until it becomes soft and translucent.
- Add the minced garlic and continue to sauté for another 1-2 minutes, until fragrant.
- Stir in 2 tablespoons of curry paste. Cook for 2-3 minutes, stirring continuously to ensure the paste is well incorporated with the onions and garlic.
- Pour in 1.5 cups of canned tomatoes, including the juice. Stir to combine with the curry mixture. Allow the sauce to come to a gentle simmer.
- Add the shrimps to the skillet. Stir them into the sauce, making sure they are fully coated.
- Cook for about 5-7 minutes, or until the shrimps turn pink and are cooked through.
- Once the shrimps are cooked, remove the skillet from heat.
- Stir in the chopped coriander leaves.
- Serve the shrimp curry hot, accompanied by rice, naan, or your favorite side dish.
Tips:
- Fresh Ingredients: For the best flavor, use fresh and high-quality ingredients. Fresh shrimp and vibrant coriander leaves can make a significant difference in the taste.
- Heat Control: Adjust the amount of curry paste based on your heat tolerance. Start with a smaller amount and add more if you prefer it spicier.
- Cooking Shrimp: Be careful not to overcook the shrimp. They should be cooked just until they turn pink and opaque to ensure they remain juicy and tender.
- Resting Time: Let the curry rest for a few minutes before serving to allow the flavors to meld together. This will enhance the overall taste of the dish.
- Garnishing: Garnish with fresh coriander leaves just before serving for a burst of fresh flavor and a beautiful presentation.
This shrimp curry is a perfect meal for any occasion, offering a robust blend of spices and tender shrimp in a rich tomato sauce. Serve it with steamed rice or warm naan bread to soak up all the delicious flavors. Enjoy your homemade shrimp curry with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 4.55g | 12% |
| Sugar 8g | 8% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.33g | 4% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 110mg | 19% |
| Vitamin B1 1.09mg | 91% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 3.39mg | 21% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 1.26ug | 52% |
| Vitamin C 27mg | 31% |
| Vitamin E 2.61mg | 17% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.33mg | 36% |
| Iron, Fe 1.47mg | 13% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 590mg | 17% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 1.45mg | 13% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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