Recipe by Jacqueline B
"This is a subtle yet richly flavored curry that compliments shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice."
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sweet onion, minced
1 1/2 teaspoons
1 (14.5 ounce) can
1 (14 ounce) can
cooked and peeled shrimp
chopped fresh cilantro
Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of that indian flavor. Thank you so much.
I tried this recipe but am I missing something here? To me when you make curry shouldn't there be curry some where in the recipe, cause I dodn't see it so I added my own.
Really great and flavorful, easy peasy to make. Very runny, though. Next time I'll simmer longer and add some flour.
This is was good, I used olive oil because I did not have peanut oil but did everything else the same
Pretty good and easy base recipe. I did, however, find it necessary to increase the spice amounts and added 1 tsp. Madras curry powder and some cayenne pepper to kick it up as I like my curries fairly spicy. I found the sauce to be a bit thin so I thickened it up by using a cornstarch slurry. After making these adjustments, this curry turned out great. Will be making it again and perhaps next time will add a few vegetables to the mixture. I served this for dinner last night over basmati rice and with store-bought naan which I brushed with melted butter, sprinkled with minced garlic and baked on a sheet pan for 4 min. at 400 degrees. The only thing I wish I had to go with this meal was some mint chutney, which I will be sure to have next time I serve this.
absolutely fantastic flavor. I made it vegetarian by sauteing 2 cups of mushrooms with the onions, then adding 1 cup frozen green peas at the point where you would add shrimp. I also wanted a sweeter flavor and used a can of stewed tomatoes that I chopped up. Served it over rice and it was scrumptious. For an elegant look you can press a serving of rice into a small rounded bowl and then "flip " the bowl to empty it intact onto your serving dish Then ladle the curry mix around the rice, and adorn the rice mound with a piece of cilantro... gorgeous.
I followed the recipe to the letter and wouldn't change a thing. My husband and I both loved it - very "authentic" tasting. I served with white rice and a traditional salad and it was perfect. Thank you!
Very good. I cut the fat down to about 14g per serving by using only 1 tbsp oil and substituting light coconut milk. I used fresh ginger and added about a tsp red curry paste for some extra spice.
I did have to add some cornstarch to thicken the sauce a bit. Just mix water and cornstarch in a bowl before adding to avoid lumps. Crushed cashews or pistachios would be an excellent thickener as well, but I was trying to keep fat low.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Shrimp Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 289
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