Shrimp Curry
View original ↗
Carlsbad Cravings · by Jen★ 5.0 (5)

Shrimp Curry

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 37%
CARBS 25G29% OF CAL
6G FIBER0G ADDED0G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 21G55% OF CAL
14G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Juicy shrimp in a fragrant, creamy coconut curry tomato sauce with warm spices, ginger, and garlic. Customizable with vegetables like cauliflower, bell peppers, and potatoes. A flavorful weeknight dinner that comes together quickly.

mainindiancurryshellfishdairy freegluten free
View the full recipe on Carlsbad Cravings →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 pound extra-large shrimp (26-30 ct.), (peeled and deveined)
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder (yellow)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8-1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil ((for cooking))
  • 1 13.5 oz. can quality coconut milk
  • 1 tablespoon cornstarch
  • 1 medium onion, (chopped)
  • 2 cups 1/2-inch cubed, (peeled, Yukon gold potatoes)
  • 1 1/2 cups cauliflower florets
  • 1 red bell pepper, (sliced)
  • 1 tablespoon freshly grated ginger
  • 6 garlic cloves, (minced)
  • 1 tsp EACH curry powder (yellow), ground cumin, ground coriander, ground turmeric, paprika, chili powder, salt
  • 1/4 tsp cayenne pepper, (more or less to taste)
  • 1/8 tsp EACH ground cinnamon, nutmeg
  • 1 14 oz. can crushed tomatoes
  • 1/2 cup low sodium chicken broth, (plus more as needed)
  • 1 teaspoon dried basil
  • 3 tablespoons minced fresh cilantro
PREP
10M
SODIUM
1034MG
ESTIMATE
COMPLETE

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