Indian Shrimp Curry Recipe

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Most Helpful Positive Review

Jan 29, 2010

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.

—Cindy K.

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Most Helpful Critical Review

Feb 11, 2012

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.

—jen

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91 Ratings

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Aug 16, 2010

This is was good, I used olive oil because I did not have peanut oil but did everything else the same

—dee

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Jun 24, 2010

Really great and flavorful, easy peasy to make. Very runny, though. Next time I'll simmer longer and add some flour.

—Annie W

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Feb 01, 2011

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.

—LFeeley

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Feb 23, 2011

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.

—LYNNINMA

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Apr 28, 2010

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!

—Joan

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Jun 27, 2011

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.

—Scott K

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Nutrition

Calories
416 kcal
21%

Carbohydrates
10.9 g
4%

Cholesterol
146 mg
49%

Fat
32.1 g
49%

Fiber
2.9 g
12%

Protein
23 g
46%

Sodium
930 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Indian Shrimp Curry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 416
Calories from Fat: 289

% Daily Value *
Total Fat 32.1g 49 %
Saturated Fat 20.5g 103 %
Cholesterol 146mg 49 %
Sodium 930mg 37 %
Potassium 617mg 17 %
Total Carbohydrates 10.9g 4 %
Dietary Fiber 2.9g 12 %
Protein 23g 46 %
** Sugars 3.5g
Vitamin A 32 %
Vitamin C 23 %
Calcium 15 %
Iron 88 %
** Thiamin 4 %
** Niacin 63 %
** Vitamin B6 14 %
** Magnesium 32 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.