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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.

Coconut Shrimp Curry




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
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
2

Spoon curry over rice on plates. Garnish with cilantro.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories511
% Daily Value *
Total Fat 30g39%

Saturated Fat 20g100%
Cholesterol 172mg58%
Sodium 666mg29%
Total Carbohydrate 35g13%

Dietary Fiber 2.5g9%
Protein 29g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.