Indian Shrimp Curry
This Indian shrimp curry is packed with tons of flavor! It is very quick and easy to make and is very healthy. It is great for a quick and healthy weeknight dinner or for meal prep.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: Indian shrimp curry
Servings: 4 servings
Calories: 223kcal
Curry
- 1 red bell pepper
- 3.5 oz sugar snap peas
- ½ chile pepper
- 1 teaspoon ginger
- 3 garlic cloves
- ½ cup coconut milk
- 1 ½ cup tomato passata
- 1 ½ teaspoon garam masala
- ¾ teaspoon ground cumin
- ¾ teaspoon ground turmeric
- ¼ teaspoon ground coriander
- 1 tablespoon avocado oil ½ for searing shrimps, ½ for sautéing vegetables
- salt and pepper
Shrimp Marinade
- 0.5 lb shrimps
- ½ teaspoon garam masala
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- ½ tablespoon avocado oil
Marinade the shrimps with the ingredients for the shrimp marinade in a bowl. Set the shrimps aside until step 3.
Prepare the curry ingredients by chopping the red bell paper, mincing the garlic cloves and chile pepper and grating the ginger.
Heat a pot over medium-high heat using half of the avocado oil. When the pot is hot enough, sear the shrimps from both sides, take them out of the pot and set aside.
Now add the other half of the avocado oil to the pot and sauté the bell pepper, sugar snap peas, ginger, garlic and chile pepper for a few minutes.
Next, add the passata, coconut milk and the spices to the pot. Close the pot with the lid and let everything simmer for approx. 5 minutes or until the vegetables are soft enough.
Add back the shrimps, heat everything up, add salt and pepper to taste and serve with rice. Enjoy!
Serving: 1serving | Calories: 223kcal | Carbohydrates: 15g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Potassium: 669mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1733IU | Vitamin C: 74mg | Calcium: 122mg | Iron: 5mg