Coconut Shrimp Curry

Yields
Serves 4

Total Time
20 mins

In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice.

Photo: Jennifer Martine; Styling: Karen Shinto

2 tablespoons olive oil

1 cup chopped onion

1/2 teaspoon cumin seeds

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala

1/2 teaspoon paprika

2 tablespoons minced garlic

1 pound peeled and deveined medium shrimp

1 can (13.5 oz.) coconut milk

1 teaspoon kosher salt

3 cups cooked basmati rice

1/4 cup cilantro leaves

Step 1

Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.

Step 2

Spoon curry over rice on plates. Garnish with cilantro.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 511Calories from Fat 53

% Daily Value *
Total Fat 30g47%

Saturated Fat 20g100%
Cholesterol 172mg58%
Sodium 666mg28%
Total Carbohydrate 35g12%

Dietary Fiber 2.5g10%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Coconut Shrimp Curry