Curriedindianshrimp Recipes

CURRY SHRIMP

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.

INDIAN SHRIMP CURRY

Steps:

• Add 2 teaspoons of the canola oil on high heat in a large skillet.
• Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
• Add the remaining teaspoon of the canola oil to the skillet with the onions.
• Cook the onions for 5 minutes on medium heat, stirring occasionally.
• Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
• Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
• Add in the coconut milk and shrimp to the pan and stir well.
• Garnish with cilantro and chili peppers if desired.

AUTHENTIC AND EASY SHRIMP CURRY

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.

INDIAN SHRIMP CURRY

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.

INDIAN CURRIED SHRIMP

Steps:

• 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.

EASY CURRIED SHRIMP

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 (or curry powder), then season with the ginger, garlic, 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.