Indian Shrimp
A flavorful Indian shrimp curry with coconut milk, aromatic spices, and fresh cilantro, perfect for a quick, vibrant meal that pairs well with puff pastry or rice.
Ingredients
- 1 1/2 lb. shrimp, peeled and deveined ⓘ
- 5 Tbsp. vegetable oil ⓘ
- 1 1/2 c. onions, finely chopped ⓘ
- 1 tsp. garlic, chopped ⓘ
- 1 Tbsp. fresh ginger, crushed or grated ⓘ
- 1 green chili, seeded and chopped ⓘ
- 1 Tbsp. ground coriander ⓘ
- 2 c. coconut milk, unsweetened ⓘ
- 1 tsp. salt ⓘ
- 1 Tbsp. fresh coriander (cilantro), chopped ⓘ
Instructions
- Heat the vegetable oil in a heavy saucepan and add the chopped onions until they are golden brown.
- Reduce the heat and add chopped garlic, crushed ginger, and chopped green chili; sauté for an additional minute.
- Add ground coriander, turmeric, coconut milk, and salt to the saucepan.
- Cook the sauce until it thickens, approximately 10 minutes, stirring frequently.
- Stir in the shrimp and simmer until they are cooked through and turn pink, approximately 5 to 7 minutes.
- Do not overcook the shrimp.
- Stir in the chopped fresh coriander (cilantro) and serve on puff pastry squares.
Tips & Substitutions
For a spicier kick, consider adding an extra green chili or some red chili flakes. If you're short on time, pre-cooked shrimp can be used, but reduce the cooking time to just a few minutes. Coconut milk can be substituted with cream for a richer flavor, but it will alter the dish's authenticity. This recipe pairs beautifully with Easy Indian Curry.
Serving Suggestions
Serve this dish over fluffy jasmine rice or alongside naan for a complete meal. It can also be served on puff pastry squares for a delightful appetizer. Pair with a fresh cucumber salad or mango chutney for a refreshing contrast. This shrimp dish complements other seafood recipes beautifully, such as Shrimp And Rice Curry.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of coconut milk or water to prevent drying out. Avoid microwaving if possible, as it can overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Indian Shrimp contains roughly 849 calories, with 27g protein, 128g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (193% of the Daily Value), iron (146% of the Daily Value), and calcium (67% of the Daily Value). Note that it is relatively high in sodium, at 2485mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw them completely before cooking. To do this, place them in the refrigerator overnight or run them under cold water for a few minutes. This ensures even cooking and helps maintain their texture.
What can I substitute for coconut milk?
If you don't have coconut milk, you can use heavy cream or a mixture of milk and a bit of shredded coconut for a similar taste and consistency. Keep in mind that using cream will make the dish richer, while milk will lighten it up.
How can I adjust the spice level of this dish?
To adjust the spice level, you can either reduce the amount of green chili used or add more, depending on your preference. Additionally, incorporating a pinch of cayenne pepper or using a milder variety of chili can help tailor the heat to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).