Yields: 2 Servings Total Time: 30 Minutes Prep Time: 15 Minutes Cook Time: 15 Minutes
Ingredients
- 8 oz (225g) medium peeled shrimp
- 4 fresh tomatoes (approx. 14 oz / 400g), pureed
- 1 medium finely chopped onion (approx. 5.3 oz / 150g)
- 2 garlic cloves (approx. 0.2 oz / 6g), minced
- 4 tbsp (2 oz / 60g) extra virgin olive oil
- 0.5 tsp (0.05 oz / 1.5g) turmeric
- 0.5 tsp (0.05 oz / 1.5g) coriander
- 0.5 tsp (0.05 oz / 1.5g) cumin
- 2 tsp (0.1 oz / 3g) fresh ginger, minced
- 2 tbsp (1 oz / 30g) freshly squeezed lime juice
How to Make Indian Curried Shrimp Step-by-Step
Directions
- Heat 4 tbsp (2 oz / 60g) extra virgin olive oil in a saucepan set over medium heat, then add the finely chopped onion (approx. 5.3 oz / 150g) and minced garlic cloves (approx. 0.2 oz / 6g) and sauté until tender.
- Stir in the 4 pureed fresh tomatoes (approx. 14 oz / 400g), 0.5 tsp (0.05 oz / 1.5g) turmeric, 0.5 tsp (0.05 oz / 1.5g) coriander, 0.5 tsp (0.05 oz / 1.5g) cumin, and 2 tsp (0.1 oz / 3g) minced fresh ginger, cooking the mixture for about 5 minutes.
- Add the 8 oz (225g) medium peeled shrimp to the simmering spiced tomato mixture and cook for about 10 minutes, or until the shrimp are fully cooked through and opaque.
- Remove the saucepan from the heat and gently drizzle the dish with 2 tbsp (1 oz / 30g) freshly squeezed lime juice before serving.
Nutritional Information
Note: The following nutritional values are approximate and calculated per serving (based on 2 servings total).
- Calories: 425 kcal
- Carbohydrates: 17 g
- Protein: 27 g
- Fat: 30 g
Chef's Pro Tips
- Avoid Overcooking the Seafood: Shrimp cook incredibly fast. Once you add them to your simmering tomato base, watch them closely. The moment they turn pink and opaque, pull the pan off the heat to prevent them from becoming rubbery.
- Bloom Your Spices: For a deeper, more authentic flavor profile in your Indian curried shrimp, allow the turmeric, coriander, and cumin to toast briefly in the hot oil alongside the aromatics before adding the tomato puree. This releases their essential oils.
- Keep it Low-Carb: If you are following a Keto or Paleo lifestyle, serve this rich, spiced sauce over a bed of freshly steamed cauliflower rice instead of traditional basmati to soak up all the fantastic flavors while keeping your macros in check.
- Dry Your Shrimp Thoroughly: Whether using fresh or thawed shrimp, make sure to pat them completely dry with paper towels before adding them to the sauce. Excess water will dilute the rich, curried tomato base you just built.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp for this Indian curried shrimp recipe? Yes, frozen shrimp work perfectly. Just be sure to thaw them safely by submerging them in a bowl of cold water for about 15-20 minutes, then pat them completely dry before adding them to the simmering curry sauce.
What should I serve with this shrimp curry? This dish pairs beautifully with traditional basmati rice and warm naan bread to soak up the sauce. For a lighter, low-carb alternative, it is excellent served over cauliflower rice or zucchini noodles.
Can I make the curry sauce ahead of time? Absolutely. You can prepare the tomato and ginger curry base up to 2 days in advance and store it in the refrigerator. When you are ready for dinner, simply reheat the sauce on the stovetop and drop in your raw shrimp to cook for the final 10 minutes.
How do I adjust the spice level of this dish? This recipe is very mild, focusing on warm, aromatic spices rather than heat. If you prefer a spicy Indian curried shrimp, add 1/4 to 1/2 teaspoon of cayenne pepper or a finely diced fresh green chili (like a serrano or jalapeño) when sautéing the onions and garlic.
