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Epicurious

Indian Curried Shrimp

3.6

(34)

This spicy curry is wonderful spooned over basmati rice and paired with green beans. For dessert, dust sliced bananas with cinnamon sugar, then broil and serve with a scoop of butter pecan ice cream.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 tablespoon minced peeled fresh ginger
1 tablespoon curry powder
1 13 1/2-ounce can unsweetened coconut milk
8 uncooked large shrimp, peeled, deveined
2 tablespoons chopped fresh cilantro

Preparation

  1. Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes. Add ginger and curry powder; sauté 1 minute. Stir in coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro. Season with salt and pepper.

TagsCurryIndianSouth AsianAsianShrimpShellfishSeafoodCoconut MilkMainStarterDinnerDairy FreeGluten FreeQuickEasyWeeknight MealsSimmerBon Appétit
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