Easy Curried Shrimp

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #6217

August 15, 2012



"Yogurt can be used instead of sour cream for the sauce... This is a slightly changed Martha Stewart recipe."

Original is 4 servings

Nutritional

  • Serving Size: 1 (334.7 g)
  • Calories 208.1
  • Total Fat - 8.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 144.1 mg
  • Sodium - 772.3 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 7.7 g
  • Protein - 17.8 g
  • Calcium - 109.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oil and saute onion, pepper flakes and salt for 3 to 5 minutes or until onion begins to soften.

Step 2

Add ketchup (sriracha if desired), curry powder, and ginger. Stir until mixture is smooth and fragrant.

Step 3

Add chopped tomatoes to skillet, cook until they begin to release their juices. Add 1/2 cup water and simmer until tomatoes have slightly broken down. Add shrimp, cook until opaque, 3-4 minutes. Remove from heat.

Step 4

Add sour cream and lime juice, stir to combine. Sprinkle with fresh chopped basil and serve over basmati rice.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for shrimp that is labeled as "medium raw" for this recipe.
  • If you don't have tomato paste, ketchup can be used as a substitute. To offset the sweetness of the ketchup, you can add a bit of sriracha sauce.

  • Instead of ketchup, use tomato paste and sriracha sauce. The benefit of this substitution is that it will reduce the sweetness of the dish, and the sriracha sauce will add a nice kick of heat.
  • Instead of sour cream, use plain yogurt. The benefit of this substitution is that it will lighten the dish and make it healthier, as yogurt is lower in fat than sour cream.

Vegan Curried Shrimp Replace the shrimp with 1 can of chickpeas, drained and rinsed. Replace the sour cream with vegan yogurt or coconut cream. Cook as directed.



Coconut Rice Pilaf - This delicious side dish pairs perfectly with the curried shrimp. The creamy coconut milk and fragrant basmati rice provide a delicious contrast to the spiciness of the curry. It's a great way to add a bit of sweetness and texture to the meal.


Garlic Naan: Garlic naan is a delicious Indian flatbread that pairs perfectly with the curried shrimp and coconut rice pilaf. The buttery, garlicky flavor of the naan complements the flavors of the curry and the sweetness of the coconut rice. It's a great way to add a bit of crunch and flavor to the meal.




FAQ

Q: What kind of shrimp should I use?

A: Use medium raw shrimp, peeled and deveined for this recipe.



Q: How long should I cook the shrimp?

A: Cook the shrimp for 2-3 minutes until they are pink and opaque.

1 Reviews

Bergy

I woluld give this more than 5 stars - Fabulouse flavour. I used a 50g packet of Thai Red Curry Sauce ans cottage cheese instead of sour cream. It looks a bit messy but the flavour is something else.

5.0

review by:
(4 Jul 2013)

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Fun facts:

This recipe is inspired by Martha Stewart, a famous American businesswoman, author, and television personality. She has written dozens of cookbooks, and her recipes are enjoyed by millions of people around the world.

The use of curry powder in this recipe is a nod to Indian cuisine, which has a long and rich history. The earliest archaeological evidence of the use of curry dates back to the Indus Valley Civilization, which flourished in India over 4,000 years ago.