Indian Shrimp Curry

ALLRECIPES (3)
Katie: "Naturally I used the recipe as a guide, not as wr…" Read More
13Ingredients
30Minutes
450Calories

Ingredients

US|METRIC
  • 2 tablespoons peanut oil
  • 1/2 sweet onion (minced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon red chile powder
  • 14 1/2 ounces chopped tomatoes
  • 14 ounces coconut milk
  • 1 teaspoon salt
  • 1 pound peeled shrimp (cooked and)
  • 2 tablespoons chopped fresh cilantro
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    NutritionView More

    450Calories
    Sodium33% DV790mg
    Fat51% DV33g
    Protein53% DV27g
    Carbs6% DV17g
    Fiber16% DV4g
    Calories450Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol170mg57%
    Sodium790mg33%
    Potassium830mg24%
    Protein27g53%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber4g16%
    Sugars8g16%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Katie 2 years ago
    Naturally I used the recipe as a guide, not as written dogma. Result was delicious! Had frozen shrimp and a Christmas gift jar of “Maharajah” curry.whose label recommend it for seafood and whose contents were reasonably like the spice mix of the recipe. Also substituted two tablespoons of tomato purée and a little water for the canned diced tomatoes. Added carrots, precooked, because I love them. Could have added peas for green color and taste. And skipped the cilantro because I can’t eat it. Served it over black rice which was gave two strong tastes perfectly balanced.
    Amanda Mae 2 years ago
    Great blend of spices. added kale and bell pepper
    Manuja V. 3 years ago
    Perfect👌👌👌!! As I don't eat very hot n spicy food, I eliminated the peppers completely. I usually have a tomato-onion masala paste cooked and frozen in my freezer. I make it in huge batch weekly- stir fry all chunky chopped tomatoes, onion, garlic, ginger with dry masalas and then once it cools, I purée it and freeze to use in various curries throughout the week. Saves me HUGE time during the week, as all I have to do is mix 3-4 tbsp of the frozen masala with the veggie of my choice, add water and seasoning and let it simmer until the veggie is cooked. So what I did here, was to take that frozen masala, add coconut milk and salt and let it simmer, and then later throw in the shrimp and coriander leaves. Took me no more than 15 minutes start to end. 😊 It was so delicious and ridiculously easy, that it's definitely going to be on my weekly menu now on!

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