Curry of Shrimp

Dive into the irresistible flavors of this vibrant Curry of Shrimp, a quick and easy dish perfect for weeknight dinners or entertaining guests. Juicy shrimp are simmered in a rich, aromatic curry sauce made with creamy coconut milk, fragrant spices like turmeric and curry powder, and a hint of fresh ginger and garlic. The addition of paprika and optional red chili adds a subtle kick, while fresh cilantro and lime wedges brighten up each hearty bite. Ready in just 35 minutes, this gluten-free recipe pairs beautifully with steamed rice or warm flatbread, making it a restaurant-quality meal you can whip up at home. Don’t miss the chance to savor the perfect balance of heat, creaminess, and zest in this delectable shrimp curry!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams raw shrimp (peeled and deveined)
• 2 tablespoons coconut oil
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 large tomato (finely chopped)
• 2 teaspoons curry powder
• 0.5 teaspoons turmeric powder
• 1 teaspoon paprika
• 400 milliliters coconut milk
• 100 milliliters water
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro (chopped)
• 1 whole lime (cut into wedges)
• 1 whole red chili (optional, sliced for heat)

Directions

Step 1

Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.

Step 2

Heat the coconut oil in a large skillet or pan over medium heat.

Step 3

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

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the chopped tomato to the pan and cook for 3-4 minutes, mashing it gently with the back of a spoon as it softens.

Step 6

Sprinkle the curry powder, turmeric powder, and paprika over the mixture, stirring well to coat everything in the spices. Cook for 1-2 minutes to toast the spices and release their aroma.

Step 7

Pour in the coconut milk and water. Stir to combine, then bring the mixture to a gentle simmer.

Step 8

Season with salt and black pepper, adjusting to taste.

Step 9

Add the shrimp to the pan, ensuring they are submerged in the curry sauce. Simmer for 5-7 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.

Step 10

If desired, stir in the optional sliced red chili for added heat.

Step 11

Remove the pan from heat and sprinkle the curry with freshly chopped cilantro.

Step 12

Serve the shrimp curry hot, with lime wedges on the side for added brightness. Pair it with steamed rice or flatbread for a complete meal.

Nutrition Facts

Serving size	(1475.7g)

Amount per serving	% Daily Value*
Calories	1043.3

Total Fat 31.3g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 945mg	0%
Sodium 4365.9mg	0%
Total Carbohydrate 73.4g	0%
Dietary Fiber 8.8g	0%
Total Sugars 41.4g
Protein 125.4g	0%

Vitamin D 0IU	0%
Calcium 484.9mg	0%
Iron 7.5mg	0%
Potassium 2637.0mg	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: 26.2%

Protein: 46.6%

Carbs: 27.3%