Go Back
–+ servings
Shrimp curry in a bowl with rice
Print

Shrimp Curry

Rich shrimp curry in a creamy tomato sauce is an easy and delicious main dish. Serve it over rice or pasta.
Course Main Course
Cuisine Asian, Indian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 417kcal
Author Toni Dash

Ingredients

For searing the shrimp

  • 2 tablespoons olive oil
  • 1 pound medium-size shrimp uncooked, peeled and deveined
  • 1 teaspoon curry powder
  • Pinch chili powder

The curry

  • 1 tablespoon olive oil
  • 1 medium red onion chopped
  • 2 garlic cloves minced
  • 1 ½ cups Passata or tomato sauce
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon brown sugar
  • Pinch cinnamon
  • ¾ cup heavy cream or coconut cream
  • Salt to taste
  • Lime wedges and chopped cilantro garnish

Instructions

  • Heat 2 tablespoons olive oil in a large heavy pan or Dutch oven over medium heat. Add the shrimp and season with the curry and chili.
  • Sear the shrimp for 1 minute per side (it should just turn opaque/white but not cook longer). Transfer to a plate and set aside.
  • Add the remaining 1 tablespoon of olive oil to the same pan and cook the onion over medium-high heat until translucent, around 5 minutes.
  • Add the garlic cloves and cook for 1 more minute or until fragrant. Reduce the heat to medium-low.
  • Add the Passata and spices and stir to combine. Allow the sauce to lightly simmer for 6 minutes stirring periodically.
  • Stir in the heavy cream and bring to a gentle simmer. Add the shrimp and toss to coat with the sauce.
    Simmer for a few minutes until the shrimp have cooked through (do not overcook).
  • Salt the curry to taste or allow diners to individually salt their servings.
  • Remove from heat and serve over rice or pasta. Garnish with fresh chopped cilantro and a lime wedge to squeeze over the curry.

Video

Notes

Nutrition facts based on using passata, heavy cream and do not include rice or pasta only the curry.
TIPS
  • Do not overcook the shrimp. Cook just until it's opaque all the way through.
  • You can use the same sauce and use chicken instead of shrimp.
Storing Leftovers
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave.

Nutrition

Calories: 417kcal | Carbohydrates: 15g | Protein: 26g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 347mg | Sodium: 929mg | Potassium: 576mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1171IU | Vitamin C: 17mg | Calcium: 219mg | Iron: 5mg