Easy Shrimp Curry Recipe

This easy shrimp curry recipe is made with coconut cream and ready in just 10 minutes. This one-pot dinner recipe is low-carb and dairy-free.

SHRIMP CURRY Recipe by ARMAN

This curry recipe is easy, delicious, and comes together in no time.

Ingredients You Will Need:

• Canned diced tomatoes: Use one that has no added sugar in it.
• Olive oil: To saute the vegetables.
• Onion, garlic, and ginger: Key ingredients for any good curry out there.
• Curry powder: Use a good quality curry powder, preferably from an Indian grocery store or spice retailer. 
• Fish broth: Chicken broth can also be used. 
• Coconut cream: Gives the curry a luxurious richness and creaminess, with none of the heavy cream or dairy.
• Shrimp: Large, raw shrimp with their tails removed. Do not use frozen or pre-cooked shrimp. 
• Salt and pepper: To taste.  

Instructions For Easy Shrimp Curry Recipe:

Start by blending your tomatoes until an almost liquid texture remains. Next, add the olive oil into a non-stick pan and place it over medium heat. Once hot, add the onion, garlic, ginger, and curry powder and cook for a minute. Add the fish broth and blended tomatoes and bring it to a boil. Once it boils, reduce the heat to low, cover the pan, and let it simmer for five minutes.

Tips To Make The Best Recipe:

• Frozen shrimp will work, provided they are not pre-cooked and have been thawed to room temperature.
• You can use coconut milk or coconut cream. The latter will yield a slightly thicker and creamier curry.
• This curry is not overly spicy, so add some red pepper flakes or cayenne pepper, if desired.

Storing, freezing, and reheating:

• To store: Leftovers can be stored in the refrigerator, covered, for up to five days. 
• To freeze: Place the cooled curry in an airtight container and store it in the freezer for up to 6 months.
• Reheating: Either microwave the curry for 30-40 seconds or in a small saucepan until warm.

Other recipes you might like to try: Instant Pot Kale Soup, Keto Baked Shrimp Broccoli, Grits and Shrimp Keto

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Easy Shrimp Curry Recipe

This easy shrimp curry recipe is made with coconut cream and ready in just 10 minutes. This one-pot dinner recipe is low-carb and dairy-free.

Course Main Course

Cuisine American, Indian

Keyword creamy shrimp, curry, dinner, low carb, shrimp curry

Prep Time 1 minute

Cook Time 10 minutes

Total Time 11 minutes

Servings 8

Calories 154kcal

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp curry powder
• 1 cup fish broth
• 3/4 cup canned diced tomatoes, blended
• 1/3 cup coconut cream
• 1 1/2 lbs shrimp, tails removed

Instructions

• Add the canned diced tomatoes into a blender and blend until silky smooth. 
• In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry powder and pan fry for 30-seconds.
• Add the fish broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes.
• Stir through the coconut cream then Add the shrimp and simmer until fully cooked through. 
• Remove the curry off the heat and serve immediately.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. 

TO FREEZE: Place the cooled curry in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave the curry for 30-40 seconds or in a small saucepan until warm.

Nutrition Facts

Serving 1serving | Calories 154kcal | Carbohydrates 5g | Protein 18g | Fat 8g | Sodium 136mg | Potassium 357mg | Fiber 2g | Vitamin A 42IU | Vitamin 4mg | Calcium 76mg | Iron 1mg | Net Carbs 3g

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