Indian Shrimp Curry in Pan
Yield: 4 servings
4.2 from 90 votes

Indian Shrimp Curry

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Dinner
Cuisine: Indian
Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!

Ingredients

  • 1 tablespoon  canola oil (divided)
  • 1 pound shrimp (peeled and deveined)
  • 1/2 yellow onion (finely chopped)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2 cloves garlic (minced)
  • 1 15 ounce can tomato sauce
  • 3/4 cup lite canned coconut milk
  • 1/2 teaspoon Kosher salt
  • cilantro and chili peppers for garnish

Instructions

  • Add 2 teaspoons of the canola oil on high heat in a large skillet.
  • Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
  • Add the remaining teaspoon of the canola oil to the skillet with the onions.
  • Cook the onions for 5 minutes on medium heat, stirring occasionally.
  • Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
  • Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
  • Add in the coconut milk and shrimp to the pan and stir well.
  • Garnish with cilantro and chili peppers if desired.

Nutrition

Serving: 1/4th recipe, Calories: 224kcal, Carbohydrates: 10.9g, Protein: 28g, Fat: 7.9g, Saturated Fat: 3g, Cholesterol: 239mg, Sodium: 846mg, Fiber: 1.9g, Sugar: 5.1g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 6