Shrimp Curry
Servings 6 servings
Calories 202kcal
Ingredients
- 1 Lb Shrimp peeled + deveined
- 1 Teaspoon Kosher Salt divided
- 1/2 teaspoon black pepper
- 3 Teaspoons Curry Powder divided
- 2 tablespoons lime juice
- 2 tablespoons avocado oil or vegetable oil divided
- 1 1/2 cups Yellow onion grated with a box grater (1-2 medium onions)
- 3 Garlic Cloves minced
- 2 Teaspoons Ginger freshly grated
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon Ground Coriander
- 1/4 - 1/2 Teaspoon Cayenne Pepper
- 1 13.5 Oz can Full Fat Coconut Milk
- 12 ounces Tomato Sauce
- 2 Tablespoon Fresh Cilantro
Instructions
- Place shrimp, lime juice, 1/2 teaspoon of salt, 1/2 teaspoon pepper, and 1 teaspoon of curry powder together in a bowl and toss to coat evenly. Set aside as you prep everything else.
- In a large pot over medium heat, add the grated onion and 1/4 teaspoon of salt. Saute until the liquid begins to evaporate, and before the onion starts sticking add the oil. Saute until the onion begins to brown.
- Add the garlic and ginger, the remaining 2 teaspoons of curry powder, cumin, turmeric, coriander, and cayenne pepper. Toast until fragrant, about 2 minutes.
- Add the coconut milk and tomato sauce and continue to stir. Bring to a simmer, and maintain a simmer until the sauce thickens, about 10-12 minutes.
- Add the shrimp and all marinade ingredients, and cook in simmering broth for about 2 minutes, until the shrimp are opaque and cooked through.
Nutrition
Calories: 202kcal | Total Carbohydrates: 7g | Protein: 25g | Fat: 8g | Sodium: 710mg | Fiber: 2g | Sugar: 3g | Net Carbs: 5g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com