This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Indian Shrimp Curry

peanut oil

onion,

garlic, chopped

ginger

cumin

turmeric

paprika

red chili powder

(14.5 ounce) can chopped tomatoes

(14 coconut milk

salt

shrimp

cilantro

Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.


Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.


Holy Cow!!! This was amazing!  I am so happy to have found this recipe because it really is authentic tasting.  I will probably increase the spice by 1/2 next time, because I want even more of that indian flavor.  Thank you so much.

Really great and flavorful easy peasy to make. Very runny though. Next time I'll simmer longer and add some flour.

This is was good, I used olive oil because I did not have peanut oil but did everything else the same

Pretty good and easy base recipe.  I did, however, find it necessary to increase the spice amounts and added 1 tsp. Madras curry powder and some cayenne pepper to kick it up as I like my curries fairly spicy.  I found the sauce to be a bit thin so I thickened it up by using a cornstarch slurry.  After making these adjustments, this curry turned out great.  Will be making it again and perhaps next time will add a few vegetables to the mixture.  I served this for dinner last night over basmati rice and with store-bought naan which I brushed with melted butter, sprinkled with minced garlic and baked on a sheet pan for 4 min. at 400 degrees.  The only thing I wish I had to go with this meal was some mint chutney, which I will be sure to have next time I serve this.

I just made this as part of a big Indian meal with several dishes and it was a hit! The only changes I made were that I used chopped fresh tomatoes and I added a chopped serano pepper because we like heat. Also I use 2 lbs of raw peeled shrimp. It cooks in the sauce in about 5 minutes. I think cooked shrimp would be too tough and not take on the flavor of all the spices as much.

absolutely fantastic flavor.  I made it vegetarian by sauteing 2 cups of mushrooms with the onions, then adding 1 cup frozen green peas at the point where you would add shrimp.  I also wanted a sweeter flavor and used a can of stewed tomatoes that I chopped up. Served it over rice and it was scrumptious.  For an elegant look you can press a serving of rice into a small rounded bowl and then "flip " the bowl to empty it intact onto your serving dish Then ladle the curry mix around the rice, and adorn the rice mound with a piece of cilantro... gorgeous.

Very good.  I cut the fat down to about 14g per serving by using only 1 tbsp oil and substituting light coconut milk.  I used fresh ginger and added about a tsp red curry paste for some extra spice.  

I did have to add some cornstarch to thicken the sauce a bit.  Just mix water and cornstarch in a bowl before adding to avoid lumps.  Crushed cashews or pistachios would be an excellent thickener as well, but I was trying to keep fat low.

I followed the recipe to the letter and wouldn't change a thing.  My husband and I both loved it - very "authentic" tasting.  I served with white rice and a traditional salad and it was perfect.  Thank you!

This recipe was good but not one I would make again as is. Needs some items added to it. My husband said it didn't taste like something he would eat at an Indian restaurant as all the Indian food he's had is pretty spicy and this was not. We ended up adding some curry and cayenne pepper. Overall it wasn't as sweet as I thought it might be but definitely tasted good on some naan bread.

See how to make a quick-and-easy, Indian-inspired curry.

indian shrimp curry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Jacqueline B

Ingredients

Instructions

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