Curried Tomato Shrimp

Dive into the vibrant, aromatic flavors of Curried Tomato Shrimp, a quick and satisfying dish that comes together in just 35 minutes. Succulent shrimp are simmered in a rich, spiced sauce made with tender onions, fragrant garlic and ginger, sweet tomatoes, and creamy coconut milk. A bold blend of curry powder, cumin, turmeric, and optional cayenne pepper adds depth and warmth, while a squeeze of fresh lime and a sprinkle of cilantro brighten the dish beautifully. Perfect for an effortless weeknight dinner or a crowd-pleasing celebration, this versatile recipe pairs wonderfully with fluffy rice or soft naan to soak up every drop of the luscious curry sauce. Whether you're a curry enthusiast or a seafood lover, this irresistible dish is sure to become a new favorite.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Shrimp (peeled and deveined)
• 2 tablespoons Coconut oil (or vegetable oil)
• 1 large Yellow onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh ginger (grated)
• 3 medium Tomatoes (chopped or one 14-ounce can of diced tomatoes)
• 1 tablespoon Tomato paste
• 2 teaspoons Curry powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 1 cup Coconut milk
• 0.5 cup Fresh cilantro (chopped, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 whole Lime (juiced)
• 2 servings Cooked rice or naan (for serving)

Directions

Step 1

In a large skillet or saucepan, heat the coconut oil over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the garlic and ginger, cooking for 1 minute until fragrant.

Step 4

Add the chopped tomatoes (or diced canned tomatoes) and tomato paste. Stir well and cook for 2-3 minutes to allow the flavors to combine.

Step 5

Sprinkle in the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir continuously for 1 minute to toast the spices.

Step 6

Pour in the coconut milk and stir to create a smooth sauce. Season with salt and pepper.

Step 7

Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.

Step 8

Add the shrimp to the pan, ensuring they are fully submerged in the sauce. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.

Step 9

Remove from heat and squeeze in the juice of half a lime. Stir to combine.

Step 10

Garnish with fresh chopped cilantro.

Step 11

Serve hot with cooked rice or naan bread.

Nutrition Facts

Serving size	(1588.7g)

Amount per serving	% Daily Value*
Calories	1228.2

Total Fat 34.5g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat g
Cholesterol 885.8mg	0%
Sodium 4916.6mg	0%
Total Carbohydrate 120.3g	0%
Dietary Fiber 10.7g	0%
Total Sugars 35.3g
Protein 122.6g	0%

Vitamin D 811.1IU	0%
Calcium 377.0mg	0%
Iron 11.7mg	0%
Potassium 2686.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 38.2%

Carbs: 37.5%