Shrimp in a Light Curry Sauce

Dive into the vibrant flavors of this **Shrimp in a Light Curry Sauce**, a quick and satisfying dish perfect for weeknight dinners or special occasions. Plump, juicy shrimp are simmered in a silky coconut milk-based curry sauce infused with aromatic spices like curry powder, turmeric, and cumin, delivering a harmonious blend of warmth and depth. Fresh ginger, garlic, and a touch of red chili flakes add a tantalizing kick, while a squeeze of lime and a sprinkle of cilantro provide a fresh, zesty finish. Ready in just 35 minutes, this dish pairs beautifully with steamed rice or fluffy naan for a comforting and flavorful meal that’s sure to impress. Whether you're a curry enthusiast or a seafood lover, this recipe brings bold, fragrant, and satisfying flavors right to your table.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Shrimp (peeled and deveined)
• 2 tablespoons Cooking oil (vegetable or coconut)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Fresh ginger (grated)
• 1 medium Tomato (finely diced)
• 1 cup Coconut milk
• 1.5 teaspoons Curry powder
• 0.5 teaspoons Ground turmeric
• 0.5 teaspoons Ground cumin
• 0.25 teaspoons Red chili flakes (optional, for heat)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 whole Lime (cut into wedges, for serving)

Directions

Step 1

Rinse the shrimp under cold water, pat them dry, and set aside.

Step 2

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

Step 3

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

Step 4

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the diced tomato to the pan, stirring occasionally, and cook for 3-4 minutes until the tomato breaks down and forms a sauce-like base.

Step 6

Sprinkle in the curry powder, ground turmeric, ground cumin, and optional red chili flakes. Stir well to coat the onion and tomato mixture with the spices.

Step 7

Pour in the coconut milk, stirring to combine. Season with salt and black pepper. Let the mixture simmer gently for 5 minutes.

Step 8

Add the shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 4-5 minutes, stirring occasionally, until the shrimp are pink and cooked through.

Step 9

Taste the sauce and adjust seasonings as needed.

Step 10

Remove from heat and garnish with freshly chopped cilantro.

Step 11

Serve hot with steamed rice or naan, and a wedge of lime on the side for a zesty finish.

Nutrition Facts

Serving size	(1094.7g)

Amount per serving	% Daily Value*
Calories	933.8

Total Fat 34.7g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat g
Cholesterol 976.5mg	0%
Sodium 4383.1mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 6.3g	0%
Total Sugars 26.1g
Protein 123.9g	0%

Vitamin D 894.1IU	0%
Calcium 296.7mg	0%
Iron 7.1mg	0%
Potassium 2127.9mg	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: 31.0%

Protein: 49.2%

Carbs: 19.8%