Shrimp Curry

The first time I made Shrimp Curry, it was a chilly evening, and I craved something warm, flavorful, and comforting. The scent of spices wafted through my kitchen, making my mouth water as I prepped the ingredients. I remember the excitement of tossing the plump, succulent shrimp into the sizzling pan, watching them soak up the rich, aromatic curry sauce. This dish has since become a staple in my home, effortlessly transporting us to a cozy corner of the world with each bite. Whether you’re cooking for yourself after a long day or entertaining friends, Shrimp Curry delivers a delightful experience that’s both easy and impressive.

What’s In This Shrimp Curry

When it comes to making Shrimp Curry, the ingredients play a crucial role in developing the distinct flavors that make this dish shine. Each component complements the others, creating a balanced and harmonious meal. The blend of spices, fresh vegetables, and creamy coconut creates a delightful experience that’s both satisfying and nourishing.

• 12 ounces shrimp – Extra large or jumbo, peeled, deveined, and tail on or off. The star of the dish, bringing a delightful texture and flavor.
• 3 tablespoons curry powder – Divided. This spice blend is what gives the dish its warmth and depth.
• 2 tablespoons extra virgin olive oil – Or any cooking oil. Used to sauté the vegetables and enhance the overall flavor.
• 2 medium shallots – Diced. These add sweetness and a subtle onion flavor.
• 1 large red bell pepper – Chopped. This adds color and a sweet crunch to the dish.
• 2 teaspoons minced garlic – For an aromatic base that enhances the overall flavor.
• 1 teaspoon fine sea salt – To enhance and balance the flavors of the dish.
• 13.5 ounces coconut cream – Full-fat, adds creaminess and richness to the curry.
• Steamed white rice – For serving, soaking up the delicious sauce.
• Parsley – Freshly chopped for garnish, adding a burst of color and freshness.
• Lime slices or wedges – For serving, offering a zesty brightness to complement the dish.

How to Make Shrimp Curry

Making Shrimp Curry is a breeze, and I can’t wait for you to experience the vibrant flavors in your own kitchen. Follow these simple steps, and you’ll have a delicious meal ready in no time!

1. Start by thawing shrimp according to the package directions, preferably overnight in the refrigerator. Once thawed, blot them dry with a paper towel to remove excess moisture.

2. In a medium bowl or large zip-lock bag, toss the thawed shrimp with one tablespoon of curry powder until they are fully coated. Cover and let them marinate in the refrigerator while you prepare the other ingredients.

3. In a large skillet over medium-high heat, warm the olive oil. Add the diced shallots and chopped red bell pepper. Sauté for 2 to 3 minutes until the shallots begin to turn translucent.

4. Next, stir in the minced garlic, the remaining two tablespoons of curry powder, and sea salt. Cook for an additional minute until the spices and garlic become fragrant.

5. Pour in the coconut cream and stir until everything is well combined. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Let it simmer for 8 to 10 minutes, until it thickens to your desired consistency.

6. Now, add in the marinated shrimp. Cook for 2 to 4 minutes, depending on their size. Watch for them to turn opaque; the tails should be pink and curled. Avoid overcooking, as shrimp can become rubbery.

7. Once cooked, serve the Shrimp Curry over steamed white rice. Garnish with freshly chopped parsley and a squeeze of fresh lime for added brightness.

Substitutions and Tips

Here are some tips and substitutions that can help you tailor the Shrimp Curry to your preferences.

• Storage: Store leftover Shrimp Curry in an airtight container in the refrigerator for up to 2 to 3 days. You can also freeze it for longer storage, but keep in mind that the texture of the shrimp may change upon reheating.
• Freezing: If freezing, ensure the curry is completely cooled before placing it in a freezer-safe container. Thaw in the fridge overnight before reheating.
• Pairing: Serve with fluffy naan or a side salad for a complete meal. This dish also pairs well with a refreshing cucumber salad.
• Vegetable variations: Feel free to add other vegetables such as spinach or peas for added nutrition and color.
• Protein alternatives: You can substitute shrimp with chicken or tofu for a different twist on this beloved dish.

Pairing Suggestions for Shrimp Curry

When it comes to serving Shrimp Curry, the possibilities are endless. Here are some delightful suggestions:

• Steamed white rice: The classic pairing. It absorbs the flavorful curry sauce beautifully and balances the spice.
• Naan bread: Use warm naan to scoop up the curry. It’s a delicious way to enjoy every last bit!
• Side salads: A simple green salad with a light vinaigrette can add a refreshing crunch to your meal.
• Cucumber salad: A chilled cucumber salad with yogurt or vinegar dressing can be a great contrast to the warmth of the curry.
• Occasions: Perfect for casual dinners, family gatherings, or even meal prepping for the week.
• Seasonal pairings: Enjoy this dish any time of the year. It’s especially comforting during the colder months.
• Garnish options: Experiment with different herbs, like cilantro or mint, to elevate the dish even further.

FAQ

Conclusion

Shrimp Curry is a delightful dish that brings warmth and flavor to any table. With its quick preparation time and vibrant taste, it’s a fantastic option for busy weeknights or special occasions. I encourage you to give this recipe a try; I promise it will become a favorite in your home!

Shrimp Curry

The ultimate comfort food, Shrimp Curry is a warm, creamy dish that will satisfy your cravings. Packed with vibrant flavors, it's an easy weeknight dinner that you can make in just under 30 minutes. You won’t want to miss trying this delightful recipe tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces Shrimp extra large or jumbo, peeled, deveined, tail on or off
• 3 tablespoons Curry powder divided
• 2 tablespoons Extra virgin olive oil or any cooking oil
• 2 medium Shallots diced
• 1 large Red bell pepper chopped
• 2 teaspoons Minced garlic
• 1 teaspoon Fine sea salt
• 13.5 ounces Coconut cream 1 can, full fat, I used Thai Kitchen
• 1 cup Steamed white rice
• 1 tablespoon Parsley
• 1 lime Lime slices or wedges

Equipment

• Large Pot
• Cutting Board
• Skillet
• Saucepan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Peeler

Method

 

1. Start by thawing shrimp according to the package directions, preferably overnight in the refrigerator. Once thawed, blot them dry with a paper towel to remove excess moisture.
2. In a medium bowl or large zip-lock bag, toss the thawed shrimp with one tablespoon of curry powder until they are fully coated. Cover and let them marinate in the refrigerator while you prepare the other ingredients.
3. In a large skillet over medium-high heat, warm the olive oil. Add the diced shallots and chopped red bell pepper. Sauté for 2 to 3 minutes until the shallots begin to turn translucent.
4. Next, stir in the minced garlic, the remaining two tablespoons of curry powder, and sea salt. Cook for an additional minute until the spices and garlic become fragrant.
5. Pour in the coconut cream and stir until everything is well combined. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Let it simmer for 8 to 10 minutes, until it thickens to your desired consistency.
6. Now, add in the marinated shrimp. Cook for 2 to 4 minutes, depending on their size. Watch for them to turn opaque; the tails should be pink and curled. Avoid overcooking, as shrimp can become rubbery.
7. Once cooked, serve the Shrimp Curry over steamed white rice. Garnish with freshly chopped parsley and a squeeze of fresh lime for added brightness.

Notes

Store leftover Shrimp Curry in an airtight container in the refrigerator for up to 2 to 3 days. Reheat gently to maintain texture.

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