Indian Shrimp Curry
—·Indian
Ingredients
- 1 tablespoon canola oil (divided)
- 1 pound shrimp (peeled and deveined)
- 1/2 yellow onion (finely chopped)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 cloves garlic (minced)
- 1 15 ounce can tomato sauce
- 3/4 cup lite canned coconut milk
- 1/2 teaspoon Kosher salt
- cilantro and chili peppers for garnish
Instructions
8 steps
- 1
Add 2 teaspoons of the canola oil on high heat in a large skillet.
- 2
Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
1 min - 3
Add the remaining teaspoon of the canola oil to the skillet with the onions.
- 4
Cook the onions for 5 minutes on medium heat, stirring occasionally.
5 min - 5
Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
- 6
Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
- 7
Add in the coconut milk and shrimp to the pan and stir well.
- 8
Garnish with cilantro and chili peppers if desired.
Progress
0 / 8 steps
Nutrition
Per serving (based on 4 servings)
Calories
224cal
Protein
28.0g
Carbs
10.9g
Fat
7.9g
Fiber
1.9g
Sugar
5.1g
Sodium
846mg
Saturated Fat
3.0g
