Description
A quick and flavorful shrimp curry recipe that is perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (13.5 ounces) full-fat coconut milk
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Pour in the coconut milk and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add the shrimp to the skillet. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- Stir in the lime juice. Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with steamed rice or naan bread.
- For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
- You can add vegetables like spinach, bell peppers, or peas along with the shrimp.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Shrimp Curry, easy shrimp curry, quick shrimp curry, coconut shrimp curry, weeknight dinner, Indian curry