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Shrimp Curry

flexcook's picture
In this delicate yellow curry, a fragrant spice mix imparts a sweet and spicy taste. Fresh, large shrimp are ideal for this dish.
  Unsalted butter 2 Tablespoon
  Shrimp 35 Large, peeled, cleaned, deveined, and seasoned with salt and pepper
  Coconut milk 1 Cup (16 tbs)
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Brown sugar 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Red chili powder 1⁄4 Teaspoon
  Salt To Taste
  Cherry tomatoes 1⁄4 Cup (4 tbs)
  Pineapple chunks 1⁄4 Cup (4 tbs)

1.Melt butter in medium sauté pan. Add shrimp and, on a medium flame, cook for 2–3 minutes on each side (or until cooked through). Set aside.
2.In a medium saucepan, add coconut milk, coriander, cumin, brown sugar, turmeric, and red chili powder, and cook for 5 minutes. Add cooked shrimp; cover and let simmer in sauce for 3 minutes. Salt to taste.
3.Place five shrimp on each plate and top liberally with sauce. Garnish with cherry tomatoes and pineapple. Serve with plain basmati rice, couscous, or chapati.

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Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 3.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 555 Calories from Fat 234

% Daily Value*

Total Fat 27 g41.9%

Saturated Fat 18.6 g92.9%

Trans Fat 0 g

Cholesterol 478.9 mg159.6%

Sodium 568.3 mg23.7%

Total Carbohydrates 13 g4.2%

Dietary Fiber 2.3 g9.2%

Sugars 6.8 g

Protein 64 g127.6%

Vitamin A 16.7% Vitamin C 21.3%

Calcium 18.9% Iron 51%

*Based on a 2000 Calorie diet

Shrimp Curry Recipe