Jkawe

Seafood

Easy Shrimp Curry

This Easy Shrimp Curry Recipe is a hit with all my family. Plump, juicy shrimp are cooked with Indian curry spices in a creamy curry sauce. Serve with your favorite sides of rice, noodles or naan bread for a deliciously filling meal.

  • Prep10 min
  • Cook10 min
  • Total20 min
  • Makes4 servings
  • Calories415
Easy Shrimp Curry

Method

  1. 1

    Heat 1 tablespoon olive oil in a large skillet over medium heat.

  2. 2

    Add the shrimp and season with the 1 teaspoon curry and 1/4 teaspoon chili powder. Sear the shrimp for around 1 minute per side. Transfer to a plate and set aside.

  3. 3

    Add the rest of the oil to the same pan and cook the onion until translucent, around 5 minutes. Add the garlic cloves and cook for 1 more minute or until fragrant.

  4. 4

    Add the tomato sauce, 1 teaspoon curry, 1/2 teaspoon chili powder, coriander, turmeric, brown sugar and pinch of cinnamon and stir to combine. Cook until the sauce has darkened, around 6 minutes. Add salt and pepper to taste.

  5. 5

    Stir in the heavy cream and bring to a gentle simmer. Add the shrimp and toss to coat with the sauce. Remove from heat and serve with fresh cilantro and lime wedges over rice.

Notes

Storage and Reheating: Once the curry has been cooked, cool down and place in an airtight container in the refrigerator for a day or two. When ready to enjoy heat the curry up gently on the stove over a medium heat. Take care not to overcook the shrimps when warming the curry up. Freezing: Yes, this curry is really easy to freeze. I often double up the recipe, enjoying half now and freezing the rest for later. Once the curry has cooked and cooled, place it into an airtight container and store in the freezer for up to 3 months. When ready to enjoy, place in the refrigerator to defrost thoroughly before warming through.

Per serving

  • Carbs11 g
  • Protein26 g
  • Fat31 g
  • Fiber2 g

Also filed under

Seafood

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