Dinner
Indian Shrimp Curry
Shrimp sizzles in hot oil until just pink, then mingles with onions and a warm blend of ginger, cumin, coriander, turmeric, curry powder, paprika, and chili. Garlic and tomato sauce simmer into a silky, spiced sauce that coats each tender bite.
- Total
- 15 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 224
- Protein
- 28g
- Carbs
- 11g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 5g
- Sodium
- 846mg
Ingredients
- 1 tablespoon canola oil (divided)
- 1 lb shrimp (peeled and deveined)
- 1/2 yellow onion (finely chopped)
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp ground turmeric
- 1 tsp curry powder
- 1 tsp paprika
- 1/2 tsp chili powder
- 2 clove garlic (minced)
- 1 15 ounce can tomato sauce
- 3/4 cup lite canned coconut milk
- 1/2 tsp 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.