Shrimp Curry Recipe

A great comfort food for the winter months...

This easy shrimp curry recipe is quick, simple, and there’s plenty of sauce for the rice! Ready in less than 30 minutes. 

"Rich and spicy! For more heat, add another pinch of cayenne pepper to taste" - Traci H.

Ingredients:

• 2 Tablespoons peanut OR canola oil

• 1 medium sweet onion, minced

• 1 1/2 teaspoons tumeric

• 1 teaspoon ground ginger

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper

• 1 (14.5 oz.) can chopped tomatoes

• 1 (14 oz.) can unsweetened coconut milk

• 1 teaspoon salt

• 1 lb. large shrimp (31-35/lb), peeled, tails on if desired, deveined

• 2 Tablespoons fresh cilantro + leaves for garnish

• Naan, for serving

Directions:

1. Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened (about 5 minutes).

2. Reduce heat to low and add garlic, tumeric, ginger, cumin, paprika, and cayenne. Cook, stirring constantly, until fragrant (about 30 seconds). Stir in tomatoes, coconut milk, and salt; bring to a boil. Cook 1 minute, then reduce heat to medium-low; simmer, stirring occasionally (10 minutes).

3. Stir in shrimp and cilantro; simmer until shrimp are opaque (about 3 minutes). Garnish with cilantro and serve with naan.

I served this spicy dish of deliciousness with a lovely bottle of pinot noir!