Shrimp Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy shrimp simmered in a rich coconut cream curry sauce with bold spices and vegetables. Creamy and comforting, ready in about 30 minutes and naturally served over rice with fresh lime. A weeknight dinner favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces shrimp (raw, extra large or jumbo, peeled, deveined, tail on or off)
- 3 tablespoons curry powder (divided)
- 2 tablespoons extra virgin olive oil (or any cooking oil)
- 2 medium shallots (diced)
- 1 large red bell pepper (chopped)
- 2 teaspoons minced garlic
- 1 teaspoon fine sea salt
- 13.5 ounces coconut cream (1 can, full fat, I used Thai Kitchen)
- steamed white rice
- parsley
- lime (slices or wedges)
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 12m
- Sodium
- 716mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 435mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 716MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.