Shrimp Curry

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

This coconut shrimp curry is easy to make and incredibly flavourful. With some basic Indian spices this recipe is sure to impress anyone eating it. Ready in just 30 minutes, this quick and authentic curry is perfect over steamed rice, or with your favorite Indian flatbread.

Ingredients

For Shrimp Marinade:

1 pound extra-large shrimp, peeled and deveined
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground
¼ teaspoon cayenne pepper
2 tablespoon lemon juice

For the sauce:

1 tablespoon coconut oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
½ teaspoon black pepper, freshly ground
½ teaspoon salt, or to taste
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro, for garnish

Instructions

Add the salt, black pepper, cayenne, and lemon juice to a small bowl and combine. Add the cleaned shrimp and toss to coat. Allow the shrimp to marinate for at least 10 minutes in the fridge.
Add oil to a skillet over medium heat. Once hot add the onion and cook for 2-3 minutes until softened. Add the garlic, ginger, black pepper, salt, coriander, turmeric, and curry powder. Stir to combine and cook for 2-3 minutes.
Add the can of diced tomato to the skillet along with the coconut milk and bring to a rapid simmer. Simmer for at least 5 minutes, stirring occasionally.
Add the shrimp to the pan and stir to combine, cook for at least 5 minutes until the shrimp is fully cooked.
Serve over rice or with your favorite flatbread.
Enjoy!