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Indian Shrimp Curry
4.37
from
126
votes
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!
Prep Time:
5
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
15
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
Indian
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.
Video
Nutrition
Serving:
1
/4th recipe
,
Calories:
224
kcal
,
Carbohydrates:
10.9
g
,
Protein:
28
g
,
Fat:
7.9
g
,
Saturated Fat:
3
g
,
Cholesterol:
239
mg
,
Sodium:
846
mg
,
Fiber:
1.9
g
,
Sugar:
5.1
g
- WW Points:
3