Shrimp Curry

My hubby’s mom makes AWESOME shrimp curry – it’s rich, creamy, spicy and sweet. It’s a simple recipe that’s simply fantastic and today, I’m going to share that recipe with you.

Whenever we visit Rob’s fam, my mother-in-law will cook a delicious Keralite feast.

For those that don’t know, Kerala is a state in India located along the Malabar coast. As you might imagine, seafood is a big part of their cuisine.

Rob and I are both observing Lent and since we’re not eating meat on Fridays, I HAVE to have dinner ready by the time he gets off work. Why? Because if I don’t… Roby will go to McDonalds and order their fish sandwich (filet o’ fish…). I can’t understand why, but he loves that place and he loves that square shaped fish sandwich. The great thing about this shrimp curry is that it’s a quick and easy dish to whip up. The only thing that takes time with this dish is browning the onions – but I prep the rest of my ingredients while I brown the onions – so it all works out.

To make this dish, cook the shrimp and set it aside. Then, add onions, curry leaves and a thai bird chili pepper to the saute pan. Once the onions turn golden, add the ginger, garlic and spices – then the tomatoes. Add the coconut milk and the shrimp – and viola, you’ve got good food.

Enjoy this shrimp curry. It’s fantastic and you’re going to love it. Want more tasty Indian recipes? Then check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes.

Shrimp Curry

Shrimp Curry

5 from 8 reviews

Pin Recipe Print Recipe

Ingredients

 

Make Shrimp

• ▢ 1 tbs Coconut Oil
• ▢ ½ tsp salt
• ▢ ¼ tsp freshly cracked black pepper
• ▢ 1 lb wild caught shrimp

Make Curry

• ▢ 1 tbs Coconut Oil
• ▢ 1 medium white onion or 2-3 large shallots, finely chopped
• ▢ 3 Romano tomatoes roughly chopped
• ▢ 1 can Coconut Milk full fat
• ▢ 6 cloves garlic minced
• ▢ 1 inch ginger. minced
• ▢ 1-2 thai bird chilies minced
• ▢ ¼ tsp of Kashmiri Chili Powder adjust to taste
• ▢ 1 tsp Coriander Powder
• ▢ ¼ tsp Turmeric Powder
• ▢ ¼ tsp salt
• ▢ 15 Curry Leaves

Instructions

 

• In a saute pan, add 1 tbs coconut oil on medium heat.
• Add shrimp, salt and pepper – cook until done, then set aside.
• Drain any water in the pan, then add another 1 tbs coconut oil, onions, curry leaves and thai bird chilies to pan on medium low heat. stirring occasionally.
• When the onions turn golden brown, add ginger and garlic. After a minute, add the spices and tomatoes.
• Once the tomatoes get soft, add coconut milk. Cook for five minutes then add shrimp.
• Enjoy!

Notes

Please note – you cannot replace curry leaves with curry powder – they are NOT at all the same thing.

Also, you don’t have to eat the curry leaves, they just provide the dish with a ton of flavor 🙂

If you use cayenne instead of the Kashmiri chili, you’ll want to use a little less and you’ll want to add paprika for color.

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!