Authentic And Easy Shrimp Curry Recipes

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CREAMY SHRIMP CURRY



Creamy shrimp curry image

This creamy shrimp curry is one of my go-to recipes when I want to impress. It's easy to make, always delicious and perfect served with homemade naan bread.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 24

750 g (1½lbs) shrimp (peeled and deveined)
1 tsp salt
1 tsp Garam Masala
1 tbsp butter
1 onion (finely diced)
4 garlic cloves (minced)
2 tsp minced ginger
10 curry leaves ((optional))
1½ tbsp Garam Masala
½ tsp ground cardamom
½ tsp chilli powder
1 tsp turmeric
1 tsp sugar ((optional))
1 cup stock
1½ cups heavy / whipping cream
1-2 tsp lemon juice (to taste)
salt and pepper (to taste )
½ cup warm water
10 g (2tsp) instant yeast
1 tsp sugar
2½-3 cups flour
1 tsp salt
½ cup plain yogurt
1 tbsp vegetable oil

Steps:

  • For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
  • Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
  • Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
  • Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
  • Once risen, break off small handfuls of the dough and roll out on a floured surface.
  • Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
  • Remove from the pan and brush with melted butter.
  • For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
  • To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
  • Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
  • Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
  • Serve the curry with rice and naan bread.

Nutrition Facts : Calories 351 kcal, Carbohydrate 9 g, Protein 40 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 513 mg, Sodium 2292 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

THAI SHRIMP CURRY



Thai Shrimp Curry image

In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 4 - 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
⅓ cup thinly sliced scallions, white and green parts, from 4-5 scallions
2 cloves garlic, minced
2½ tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
¼ cup water
2 tablespoons fish sauce
1 tablespoon dark or light brown sugar
2 pounds large, extra large (26-30 per lb) or jumbo (21-25 per lb) shrimp, peeled and deveined (see note), thawed if frozen
Juice of 1 lime (about 2 tablespoons), plus more lime wedges for serving
¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
  • Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.

Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg

CURRY SHRIMP



Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

INDIAN SHRIMP CURRY



Indian Shrimp Curry image

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

SHRIMP IN YELLOW CURRY



Shrimp in Yellow Curry image

Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons peanut or vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 tablespoon curry powder, or to taste
1 cup fresh or canned coconut milk
1 1/2 to 2 pounds medium-to-large shrimp, peeled
Salt and freshly ground black pepper
2 tablespoons nam pla (fish sauce), or to taste
1/4 cup minced cilantro or mint leaves

Steps:

  • Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
  • Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
  • Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams

AUTHENTIC AND EASY SHRIMP CURRY



Authentic and Easy Shrimp Curry image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Indian

Yield 5

Number Of Ingredients 13

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Steps:

  • Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  • Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g

SHRIMP CURRY



Shrimp Curry image

Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup finely chopped onion
1-1/2 teaspoons curry powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
2 cups hot cooked rice

Steps:

  • In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

THAI SHRIMP CURRY



Thai Shrimp Curry image

Categories     Shellfish     Tomato     Stir-Fry     Low Carb     Quick & Easy     Lunch     Shrimp     Winter     Boil     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

1 tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)*
2 teaspoons sugar
1 cup diced plum tomatoes
2 pounds uncooked large shrimp, peeled, deveined
Chopped fresh cilantro
Lime wedges

Steps:

  • Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

EASY CURRIED SHRIMP



Easy Curried Shrimp image

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

Provided by ChrisMc

Categories     Curries

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 teaspoons curry
1/4 cup onion
1/8 teaspoon dried ginger or 1 teaspoon fresh ginger
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
3/4 teaspoon sugar
2 teaspoons lemon juice
8 ounces shrimp

Steps:

  • Melt butter with curry, onion, and ginger and cook until onion begins to soften.
  • Add the flour and stir to combine with butter.
  • Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
  • Bring to a simmer and add the shrimp.
  • Simmer until the shrimp is cooked.
  • Serve over rice.

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