Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!
This Indian Shrimp Curry throws all the preconceptions of how long and difficult curries are out the window. The spices are very easy to find at your local grocery store.
The actual recipe is even easier than sourcing the ingredients. Made in one small pan the spices bloom in just seconds and the whole recipe is cooked, start to finish, in just 15 minutes.
HOW TO LIGHTEN UP INDIAN RECIPES:
- Swap heavy cream in recipes for coconut milk. I use lite coconut milk and cut the amount of cream they call for in half.
- Instead of sautéing foods in oil only to then be cooked (or braised) in sauces, poach them in the sauces instead. Indian food has such bold flavors, you won’t even miss the flavor from the searing.
- Use lean proteins and cook them quickly to avoid overcooking them. Salmon, shrimp, chicken, turkey and tofu are all fantastic options for swapping into lamb or dark meat chicken recipes.
MEAL PREPPING TIP:
I call for only 3/4 cup of the lite coconut milk in the recipe. Instead make a double batch of the sauce on Sunday when you are meal prepping by using the whole can of milk. Freeze the second half of the sauce in an ice cube tray or ziplock bags (this sauce freezes perfectly). Then, when you want a quick meal, or even if you pop into your local grocery store for a rotisserie chicken one night you can put this sauce in a saucepan on low-medium heat to gently heat and serve.
This recipe originally appeared on SkinnyTaste.
Indian Shrimp Curry
- 1 tbsp Extra-virgin olive oil divided
- 1 pound 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 cloves Garlic minced
- 15 ounce tomato sauce
- 3/4 cup lite canned coconut milk
- 1/2 tsp Kosher Salt
- cilantro and chili peppers for garnish
- Add 2 teaspoons of the extra-virgin olive 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.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.