I love it when customers tell me how pleasantly surprised they are to try out a recipe that may look complicated, but turns out to be simple to pull together. Today’s recipe – Tomato & Shrimp Curry – is one of those that is full of big, bold flavors yet easy enough to master.
Juicy, succulent shrimp, cooked gently in a tomato base, spiced with aromatic shallots, ginger, and garlic, along with our handcrafted Sweet & Spicy Curry Powder. All those wonderful flavors meld in the hot skillet to achieve that sweet, tanginess with a hint of spice.
This recipe for Tomato & Shrimp Curry goes so well with basmati rice or Indian flat bread (naan or chapati). Add a dollop of yogurt on the side too. And if you have it ready, some delicious coconut chutney to round out the flavor.
If you have time, add a very simple salad to enjoy with the curry, like this Pineapple & Cucumber Salad.
When you’re tired of pizza or taco night on the weekend, swap it for this Tomato & Shrimp Curry. It makes a special date-night dinner, or a fun meal for the family to enjoy Indian flavors.
Tomato & Shrimp Curry
Ingredients
- 2 tbsp coconut oil
- 2 shallots – minced
- 4 cloves of garlic – minced
- 1 tbsp freshly grated ginger
- 1 red serrano or jalapeno chili pepper – finely chopped optional
- 2 tsp to 1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder
- 1 can of diced tomatoes 28oz – I used Muir Glen Organic brand
- 2 tsp raw sugar
- 2 tsp apple cider vinegar
- 2 tsp Worcestershire sauce
- 1.25 lb of jumbo raw shrimp peeled and deveined
- 1/4 cup water
- Salt to taste if desired
- Lime juice
- A handful of fresh cilantro
Instructions
- In a large skillet, heat oil until hot. Add in shallots, and sauté for a minute until it begins to brown. Add in garlic, ginger, and chili pepper (if using), and cook for another minute.
- Add in our Sweet & Spicy Curry Powder, stir well, and continue to sauté for another 30 seconds. Add in the tomatoes, followed by the sugar, vinegar and Worcestershire sauce. Cook over medium-high heat for a minute.
- Then simmer for 6-8 additional minutes, stirring occasionally, until the tomatoes are cooked down and begin to thicken. Have a quick taste. Adjust any seasonings, if desired.
- Add in the shrimp, and stir to coat well. Then pour in the water, and cook over medium-high heat for about five minutes, until shrimp turns opaque. Season with salt if desired. Squeeze in some lime juice.
- Remove from heat. Garnish with cilantro. Serve with basmati rice or naan bread, along with yogurt and salad (and coconut chutney if you have it).