Coconut Shrimp Curry
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Mel's Kitchen Cafe · by Mel★ 4.7 (154)

Coconut Shrimp Curry

NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 45%
CARBS 74G51% OF CAL
4G FIBER0G ADDED6G INTRINSIC64G OTHER6G TOTAL SUGAR
FAT 20G31% OF CAL
14G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant coconut shrimp curry made with curry powder, turmeric, and fresh ginger. Rich and aromatic, it's ready in 30 minutes and typically served with rice.

mainindiancurryshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 teaspoon coarse kosher salt (cut in half if using table salt)
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pound large shrimp (31 to 40 per pound), peeled and deveined (see note)
  • 1 tablespoon olive oil or other cooking oil
  • 1 medium red or yellow onion, finely chopped
  • 1 tablespoon minced fresh ginger (see note)
  • 2 teaspoons coarse kosher salt (cut in half if using table salt)
  • 2 teaspoons ground coriander
  • 1 teaspoon curry powder (see note)
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon turmeric
  • 2 cloves garlic, finely minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 can coconut milk (see note)
  • 1/2 to 1 cup chopped fresh cilantro
  • Hot cooked rice for serving
PREP
15M
SODIUM
1283MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.