Easy, Breezy Shrimp Curry

May 25, 2023May 25, 20230 1
Easy, Breezy Shrimp Curry recipe for a quick and tasty dinner
in Seafood

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb shrimp , shelled , deveined and cleaned
1/4 cup desiccated coconut
1 medium red onions or 1 medium white onion ( works too )
1 small tomatoes
3/4 tablespoon peppercorn ( vary depending on your taste for pepper )
1/2 tablespoon coriander seed
3/4 tablespoon indian garam masala powder ( available at Indian store )
1 tablespoon coriander powder
1 tablespoon deggi paprika ( available at Indian store )
1 tablespoon Madras curry powder ( Indian store again )
6 ounces cans coconut milk ( reserve the other half for adding to the curry at the end )

Nutrision Information

Servings Per Recipe
4
Calories
340
Sugar
5g
Fat
23g
This quick and easy shrimp curry is a flavorful weeknight dinner option that takes less than 30 minutes to make. The shrimp are cooked in a rich and creamy coconut milk-based sauce that's infused with warming spices like coriander, cumin, and turmeric. The combination of spicy and sweet gives this dish an exotic flavor that's reminiscent of Indian cuisine. It's best served over steamed rice or with naan bread to soak up all the delicious sauce. With its bold flavor and tender meat, this curry is sure to become a family favorite.

Instructions

1.Preheat a pan over medium-high heat.
2.Toast the desiccated coconut on the pan until lightly browned, and set aside.
3.In a dry pan, toast the peppercorns, coriander seeds, and garam masala powder until fragrant. Grind the spices in a mixer or mortar and pestle.
4.In the same pan, heat some oil and sauté the onions until translucent.
5.Add the tomatoes and cook until they start to break down.
6.Add the ground spices, coriander powder, deggi paprika, and Madras curry powder and stir well.
7.Add the cleaned shrimp to the pan and stir until well coated with the spice mixture.
8.Pour in half of the canned coconut milk, stir, and let it come to a boil.
9.Reduce the heat and let it simmer for a few minutes until the shrimp are cooked through and the curry is thickened.
10.Add the toasted coconut and the remaining coconut milk. Stir well and cook for another minute or two.
11.Serve hot with rice or naan bread.

PROS

This curry is quick and easy to make, and the shrimp are a good source of protein.

The combination of spices and coconut milk gives it a bold and rich flavor.

CONS

Shrimp can be expensive, and not everyone may enjoy the texture or taste.

Some of the spices may be hard to find if you don’t have an Indian grocery store nearby.

HEALTH & BENEFITS

Shrimp are low in calories and fat and high in protein. They are also a good source of omega-3 fatty acids, which can help reduce inflammation and improve heart health.
The spices in this curry, such as coriander, turmeric, and cumin, have anti-inflammatory and antioxidant properties that may help boost immunity and protect against chronic diseases. Coconut milk contains medium-chain triglycerides, which are a type of healthy fat that may help reduce appetite and promote weight loss.

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