Indian-Impressed Shrimp Curry RecipeErin ClarkeWell Plated by Erin
Shrimp Curry
Juicy marinated shrimp are the star of this Indian-inspired Shrimp Curry, however let’s not overlook concerning the supporting gamers! A mix of spices makes it aromatic and flavorful, tender potatoes make it satisfying, and a creamy coconut-tomato sauce brings all of it collectively.
Why You’ll Love This Straightforward Shrimp Curry Recipe
Shrimp: A Weeknight Winner. So typically we overlook shrimp after we’re planning our meals, pondering it’s one thing for particular events or ordering at eating places. Dishes like Grilled Shrimp, Garlic Shrimp Pasta, and Shrimp Tacos show that shrimp is usually a staple for straightforward weeknight dinners, and this shrimp curry recipe isn’t any exception.
Fragrant, Indian-Impressed Curry. I tailored this recipe from my Potato Curry, which was impressed by a curry Ben’s host household made when he was finding out overseas in India. Whereas I’ve made some tweaks and adjustments based mostly on what we will simply discover on the grocery retailer right here within the US, there’s no mistaking this for a Thai Coconut Curry or Japanese Curry—it’s bought that signature curry-powder-dominant taste of an Indian curry and a thicker sauce.
One-Pot Dinner. Similar to my Chickpea Curry and Tofu Curry, it is a recipe that cooks up in a single pot—which implies you’ll solely have to scrub the cooking pot, the bowl for marinating the shrimp, and a reducing board while you’re completed. Completely doable even on a busy weeknight!
Cozy and Hearty. This shrimp coconut curry is the sort of satisfying consolation meals dinner I discover myself craving. Hearty however not heavy, it is a meal that may fill you up with out weighing you down.
Make Shrimp Curry
The Components
For the Shrimp & Marinade
Massive or Jumbo Shrimp. Peel and devein the shrimp; you’ll be able to depart the tails on or off.
Lemon Juice. Not bottled! Freshly squeezed lemon juice hasn’t had the time to oxidize, so the flavour is far brighter and, nicely, more energizing!
Curry Powder. A mix of Indian spices that means that you can add an entire lot of taste with out having to measure from a dozen completely different jars. Use delicate curry powder in case you don’t need a spicy shrimp curry!
Kosher Salt. My go-to for cooking.
For the Curry
Spices. Curry powder, floor cumin, floor chili powder, floor turmeric, and cayenne pepper, plus kosher salt.
Additional-Virgin Olive Oil. Or one other oil you want to make use of for cooking. Coconut oil can be fabulous, too.
Greens. Yellow onion, a Russet potato, and crimson bell pepper.
Garlic and Recent Ginger. A dynamic duo you’ll additionally discover in Jamaican Curry Rooster.
Crushed Tomatoes. These are saucier than diced tomatoes, however have extra texture than tomato sauce, creating the proper base for our shrimp curry.
Gentle Coconut Milk. Despite the fact that this isn’t a Thai shrimp curry, coconut milk makes for a creamy, simple, coconut shrimp curry sauce.
Lemon Juice. Only a squeeze to brighten issues up on the finish.
Recent Cilantro. Not a fan? You may skip it!
Accompaniments. White Rice, Brown Rice, or naan.
The Instructions
Marinate the Shrimp. Toss them with all the marinade elements and allow them to sit for quarter-hour.
Cook dinner the Shrimp. Then switch to a plate.
Cook dinner the Onion and Potato. Till the onion is softened.
Add the Spices. Stir within the ginger, garlic, and all the spices till aromatic.
Simmer. Stir within the peppers, tomatoes, and coconut milk and simmer till the potatoes are tender and the liquid thickens.
End. Add the shrimp again to the pot and stir within the lemon juice and cilantro. Season to style, then serve the shrimp curry over rice or with naan. ENJOY!
Storage Ideas
To Retailer. Refrigerate leftover shrimp curry with greens in an hermetic storage container for as much as 4 days.
To Reheat. Heat up leftovers in a pan on the stovetop over medium-low warmth.
The potatoes on this curry imply it doesn’t freeze nicely; potatoes tackle a mealy texture after freezing and reheating.
What to Serve with Shrimp Curry
Rice. You may’t go fallacious with On the spot Pot Brown Rice, or add one other layer of taste with Lemon Rice or Turmeric Rice.
Different Grains. Change issues up with quinoa or farro for one thing completely different.
Naan. I really like preserving a stash of Home made Naan within the freezer so I’ve it readily available at any time when I’m making curry, however store-bought naan can be implausible.
Different Indian Dishes. Faux you’re at your favourite Indian restaurant and create a family-style feast! Go round Indian Butter Rooster, Paneer Tikka Masala, and different Indian favorites.
Really helpful Instruments to Make this Recipe
Dutch Oven. My favourite for making curries and large pots of soup.
Citrus Press. Makes juicing lemons a breeze!
Measuring Spoons. Double-sided spoons for measuring all these fabulous spices.
Recipe Ideas and Tips
Prep Whereas the Shrimp Marinates. Right here’s your sport plan: prep every part for the shrimp first. As soon as it’s within the bowl marinating, reduce your greens and measure out the spices for the curry. Place the spices in a small bowl subsequent to the range so you’ll be able to grab-and-dump when the time comes.
Thaw Frozen Shrimp. You need to use frozen shrimp on this shrimp curry recipe, however you will have to thaw them first. Allow them to sit within the fridge in a single day and so they’ll be good to go while you’re able to prepare dinner or, in case you overlook, you’ll be able to place them in a bowl of chilly water for quarter-hour, stirring them often.
Don’t Marinate the Shrimp for Extra Than 15 Minutes. That’s all you want for this recipe! The acid within the lemon juice will change the feel of the shrimp in the event that they marinate for an prolonged period of time.
Lower the Greens into Uniform Items. That is particularly essential while you’re cooking with potatoes. You don’t need some items which might be exhausting and raw-tasting, whereas different items are falling aside within the curry!
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Shrimp Curry
Components
For the Shrimp & Marinade
1 pound giant or jumbo shrimp peeled and deveined tails on or off, thawed if frozen1 tablespoon freshly squeezed lemon juice2 teaspoons curry powder1/4 teaspoon kosher salt
For the Curry
1 tablespoon curry powder2 teaspoons floor cumin1 teaspoon floor chili powder1/2 teaspoon floor turmeric1/4 teaspoon cayenne pepper1/4 teaspoon kosher salt plus extra to style3 tablespoons additional virgin olive oil divided1 medium yellow onion diced1 medium russet potato peeled and ¾-inch diced3 cloves minced garlic about 1 tablespoon1 tablespoon minced contemporary ginger2 crimson bell peppers cored and thinly sliced1 14- ounce can crushed tomatoes1 14- ounce can mild coconut milk1 tablespoon freshly squeezed lemon juice1/4 cup chopped contemporary cilantro plus extra for servingReady rice cauliflower rice for servingHome made Naan for serving
Directions
Notes
TO STORE: Refrigerate leftover shrimp curry in an hermetic storage container for as much as 4 days.
TO REHEAT: Heat up leftovers in a pan on the stovetop over medium-low warmth.
The potatoes on this curry imply it doesn’t freeze nicely; potatoes tackle a mealy texture after freezing and reheating.
Diet
Associated Recipes
Shrimp is one in all my favourite lean protein choices for wholesome weeknight dinners! Listed here are some extra shrimp recipes to attempt:
Nicely Plated by Erin
