Recipe by Jacqueline B
"This is a subtle yet richly flavored curry that complements 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.
This recipe was good but not one I would make again as is. Needs some items added to it. My husband said it didn't taste like something he would eat at an Indian restaurant as all the Indian food he's had is pretty spicy and this was not. We ended up adding some curry and cayenne pepper. Overall, it wasn't as sweet as I thought it might be but definitely tasted good on some naan bread.
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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