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
Easy Shrimp Curry Recipe
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.
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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