Indian Shrimp Curry

SKINNYTASTE(44)
chel: "We’ve made this a few times- it’s always a family…" Read More
16Ingredients
35Minutes
390Calories

Ingredients

US|METRIC
  • 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)
  • 15 ounces tomato sauce
  • 3/4 cup light coconut milk
  • 1/2 teaspoon kosher salt
  • cilantro
  • chili peppers
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    NutritionView More

    390Calories
    Sodium42% DV1000mg
    Fat34% DV22g
    Protein55% DV28g
    Carbs8% DV24g
    Fiber24% DV6g
    Calories390Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol180mg60%
    Sodium1000mg42%
    Potassium840mg24%
    Protein28g55%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A40%
    Vitamin C20%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(44)

    Joy a month ago
    The spices taste “raw”, takes time to develop flavor! As experienced as I am, should have known better. Deleting!
    chel 4 months ago
    We’ve made this a few times- it’s always a family favorite!
    Shawn 6 months ago
    Tasted good will make it again with some tweaks. Definitely wasn’t spicy enough. I actually added spinach to it because I felt like it needed more greenery. I do agree with other comments about it missing a component.
    Didn’t love it. I made it with tofu instead of shrimp and I just felt that the curry was somehow “off”. It needed less tomato sauce and more spice .. but I’m still unsure which spice would have made it betters
    Buchmann a year ago
    I thought this curry was delicious over jasmine rice. I can't wait to make it again. I followed the directions without changes, and chose to add the optional garnish of fresh cilantro and chili peppers. My husband says it his new favorite recipe. And it takes so little time to make....it's a wonderful weeknight dinner. And for us, the spices, with the slightly sweet addition of the coconut milk, was the perfect combination of flavors.
    Lillie a year ago
    It could be more spicy, but pretty good!
    Paul W. Delannoy a year ago
    Ez 2 make indian curry
    Jamie F. a year ago
    It was ok - felt like something was missing. My family didn’t eat it. We will find another curry recipe that has more sweetness. But very quick, good weeknight meal!
    Patrick M. a year ago
    It turned out okay. I didn’t have canned coconut milk had to use carton milk.
    Lisa a year ago
    Delicious! Savory yet quite different. I left out the shrimp & put it over quinoa pasta
    CheChe Br a year ago
    This was very easy to make. It was tasty but I felt like it was missing something,.. perhaps more crunch / texture? I served it with Jasmine rice and steamed veggies; overall, the family loved it.
    Layla a year ago
    I made this delicious recipe but using yogurt instead of coconut milk and still it became wonderful
    Miss Kay a year ago
    Turned out pretty good but I would add a little bit of sazon goya and lawrys seasoning for more flavor. And I didnt hey the light coconut milk but it still came out fine
    Andrew Goodell a year ago
    Flavor was a little odd
    Jasmine a year ago
    Had potential to be really delicious if I hadn’t messed up by putting minced ginger instead of ground. Now all I can taste is the ginger and it’s pretty awful
    Ismail A. a year ago
    Good Really tasty y’all
    Shayna Jennings a year ago
    I really enjoyed this! Served it over white rice. I used Fresno and jalapeño peppers!
    Jerlyn S. a year ago
    It was deeeeelish mmmmm
    Ant Rimas 2 years ago
    Served this with cilantro and lime white rice! This was a super easy dish to make! When I went to taste, I felt like it lacked in flavor a bit so I added 1/4 tsp of each of the spices and 1/4 cup of coconut. (Totaling 1 cup) Even then, I felt it was missing another ingredient but I couldn’t put my finger on it. This means I’ll have to give it another go and add that missing emph it needed! Probably because I left out the chilies, but my girlfriend isn’t a fan of spicy food. But this dish was still amazing, therefore it got 4 stars. My girlfriend LOVED it and the rice made it a good combo!
    Dee 2 years ago
    Made it like 3 times using Serrano peppers
    Jordan Milano 2 years ago
    Great for how easy it is
    Henderson 2 years ago
    loved this did, was my first time making cuery
    Andrea McGaha 2 years ago
    It was so delicious! Served over brown rice.
    Cinnamon Siren 2 years ago
    My boyfriend and I threw this together extremely quickly. It was delicious for a 10 minute meal but the flavors really would have shined had we let it simmer for longer than the recipe stated. Overall, an absolutely delicious, quick, filling weeknight meal
    Jeremy Eaves 2 years ago
    Came out great. Easy instructions.
    Jacqui Bryant 2 years ago
    it was amazing. the family loved it!!
    PeterAssad 2 years ago
    Incredible, easy, and taste so good
    Oliver 2 years ago
    Loved this, the spices were just right for us, not too little and not too much. Will make often. I think it lends itself to adding other veggies to the dish as well, like small diced cauliflower quickly stir fried, shredded carrots steamed, spinach or kale. I had mine over some spaghetti squash. My husband had rice.
    Wlazlowski 2 years ago
    added tomato paste instead of tomato sauce. added sea salt at the end. used white jasmine rice as a side. would make again
    Ricardo Jerez 2 years ago
    I used tomatoes chunks and a little bit of tomato sauce, add chickpeas. Instead of chili powder I used Periperi spice.

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