Description

This Shrimp Curry recipe is a delicious and aromatic dish featuring plump shrimp marinated in lemon juice and spices, simmered in a rich, creamy coconut curry sauce with tomatoes. Quick to prepare and perfect for weeknight dinners, it’s packed with vibrant flavors and pairs beautifully with rice or flatbread.

Ingredients

Units Scale

For Shrimp Marinade:

1 pound extra-large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice

For the Sauce:

1 tablespoon coconut oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt, or to taste
1/2 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
14 1/2 ounces diced tomatoes
13 1/2 ounces coconut milk
2 tablespoons cilantro, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Shrimp: In a small bowl, combine the salt, black pepper, cayenne pepper, and lemon juice. Add the cleaned shrimp and toss well to coat. Cover and let the shrimp marinate in the fridge for at least 10 minutes to infuse the flavors.
Prepare the Sauce Base: Heat the coconut oil in a skillet over medium heat. Once hot, add the chopped onions and sauté for 2-3 minutes until softened.
Add Aromatics and Spices: Stir in the minced garlic and ginger, freshly ground black pepper, salt, turmeric, ground coriander, and curry powder. Cook, stirring frequently, for another 2-3 minutes until fragrant and well combined.
Add Tomatoes and Coconut Milk: Pour the diced tomatoes and coconut milk into the skillet. Increase the heat to bring the mixture to a rapid simmer. Allow to simmer for at least 5 minutes, stirring occasionally to blend the flavors.
Cook the Shrimp: Add the marinated shrimp to the sauce, stirring to coat the shrimp evenly. Cook for at least 5 minutes or until the shrimp are opaque and fully cooked through.
Finish and Serve: Garnish the curry with fresh cilantro. Serve hot over steamed rice or with your favorite flatbread. Enjoy!

Notes

Marinate the shrimp for longer for more intense flavor if time permits.
Adjust the level of cayenne pepper according to your preferred spice level.
You can use light coconut milk for a lower-calorie option.
This recipe is equally delicious with chicken or tofu as a substitution for shrimp.

Nutrition

Serving Size: 1/2 recipe (approx. 1 serving)
Calories: 380
Sugar: 6g
Sodium: 930mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 31g
Cholesterol: 235mg