Shrimp Curry
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Well Plated · by Erin Clarke★ 5.0 (6)

Shrimp Curry

NUTRITION · PER SERVING50M COOK
CAL 37%·PRO 83%
CARBS 95G51% OF CAL
12G FIBER67G OTHER16G TOTAL SUGAR
FAT 24G29% OF CAL
8G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shrimp in a creamy coconut curry sauce with potatoes, peppers, and tomatoes. Aromatic and mildly spiced, served with naan or cauliflower rice.

mainindiancurryshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound large or jumbo shrimp peeled and deveined (tails on or off, thawed if frozen)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons curry powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground chili powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt plus additional to taste
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 medium yellow onion (diced)
  • 1 medium russet potato (peeled and ¾-inch diced)
  • 3 cloves minced garlic about 1 tablespoon
  • 1 tablespoon minced fresh ginger
  • 2 red bell peppers (cored and thinly sliced)
  • 1 14- ounce can crushed tomatoes
  • 1 14- ounce can light coconut milk
  • 1/4 cup chopped fresh cilantro (plus additional for serving)
  • Prepared rice cauliflower rice (for serving)
  • Homemade Naan (for serving)
PREP
10M
SODIUM
1104MG
ESTIMATE
COMPLETE

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