Kumquat Curry with Shrimp

Dive into a bold fusion of flavors with this vibrant Kumquat Curry with Shrimp, a unique seafood recipe that’s as eye-catching as it is delicious. Succulent shrimp are bathed in a creamy coconut curry infused with fragrant spices like turmeric, cumin, and coriander, creating a warm and aromatic base. Sliced kumquats add a burst of tangy citrus that perfectly complements the rich sauce, while fresh ginger and lime juice brighten the dish with zesty undertones. This curry comes together in just 40 minutes, making it an excellent choice for a quick yet impressive weeknight dinner. Serve it over steamed rice or pair it with naan bread, and garnish with chopped cilantro for a fresh, herbaceous finish. Bursting with tropical flair, this easy kumquat curry is a must-try for seafood lovers and curry enthusiasts alike!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Shrimp
• 200 grams Kumquats
• 400 ml Coconut milk
• 1 medium Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt
• 100 ml Water
• 1 tablespoon Lime juice

Directions

Step 1

Rinse and pat dry the shrimp. If not already done, peel and devein the shrimp, leaving the tails on if preferred.

Step 2

Wash the kumquats thoroughly, slice them into thin rounds, and remove any seeds.

Step 3

Heat the vegetable oil in a large skillet or saucepan over medium heat.

Step 4

Add the chopped onion to the pan and sauté until translucent, about 3-4 minutes.

Step 5

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

Step 6

Add the turmeric, cumin, coriander, and red chili powder to the pan. Stir and cook for 30 seconds to bloom the spices.

Step 7

Pour in the coconut milk and water, mixing well to form a smooth curry base. Bring the mixture to a gentle simmer.

Step 8

Add the sliced kumquats into the curry and season with salt. Let the kumquats cook in the sauce for about 5 minutes to release their flavor.

Step 9

Lower the heat and add the shrimp to the pan. Cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked through.

Step 10

Squeeze in the lime juice and give the curry a final stir. Adjust seasoning to taste if needed.

Step 11

Sprinkle the chopped cilantro over the curry and serve hot over steamed rice or alongside naan bread.

Nutrition Facts

Serving size	(1295.7g)

Amount per serving	% Daily Value*
Calories	1333.1

Total Fat 63.2g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 28.7g
Cholesterol 700mg	0%
Sodium 4199.2mg	0%
Total Carbohydrate 112.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 52.6g
Protein 84.3g	0%

Vitamin D 20IU	0%
Calcium 554.2mg	0%
Iron 8.4mg	0%
Potassium 1783.7mg	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: 42.0%

Protein: 24.9%

Carbs: 33.1%