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–+ servings
Indian Shrimp Curry

Zesty Indian Shrimp Curry in Just 20 Minutes!

Indulge in this quick Indian Shrimp Curry filled with fragrant spices and a creamy texture, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 teaspoons Canola Oil Can be swapped with olive oil or coconut oil.
  • 1 large Yellow Onion Adds sweetness; can substitute with shallots or leeks.
  • 1 teaspoon Ground Ginger Fresh ginger can elevate the flavor.
  • 1 teaspoon Ground Cumin Essential for authentic Indian taste.
  • 1 teaspoon Ground Coriander Interchangeable with garam masala.
  • 1 teaspoon Ground Turmeric Fresh turmeric is a fantastic substitute.
  • 1 tablespoon Curry Powder A must for authentic taste.
  • 1 teaspoon Paprika Can use cayenne for more heat.
  • 1 teaspoon Chili Powder Adjust to your heat preference.
  • 2 cloves Garlic Use fresh minced for best results.
For the Sauce and Garnish
  • 1 cup Tomato Sauce Crushed tomatoes can add texture.
  • 1 can Lite Canned Coconut Milk Regular can be used for a richer flavor.
  • 1 teaspoon Kosher Salt Always adjust to your taste.
  • 1 pound Shrimp Peeled and deveined; can use frozen.
  • 1/4 cup Cilantro Fresh garnish; optional.
  • 2 whole Chili Peppers Use as desired for spice.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat the canola oil in a large skillet over medium-high heat until shimmering.
  2. Add the peeled and deveined shrimp to the skillet, sauté for about 1 minute on each side until pink and opaque, then set aside.
  3. Sauté the chopped yellow onion in the skillet for about 5 minutes until soft and translucent.
  4. Stir in the ground ginger, cumin, coriander, turmeric, curry powder, paprika, chili powder, salt, and minced garlic, cooking for about 30 seconds until fragrant.
  5. Pour in the tomato sauce and mix well, allowing it to simmer slightly for about 2 minutes.
  6. Add the lite canned coconut milk, stir well, and return the shrimp to the skillet, mixing gently and allowing to simmer for 2-3 minutes until heated through.
  7. Remove from heat and garnish with cilantro and sliced chili peppers, serving immediately with rice or quinoa.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

For perfectly cooked shrimp, ensure they turn pink without overcooking. Adjust spice levels as desired.

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