15-minute shrimp curry

If you have around 45 minutes to spend in the kitchen, 15-minute shrimp curry might be an outstanding gluten free, dairy free, whole 30, and pescatarian recipe to try. One portion of this dish contains around 5g of protein, 38g of fat, and a total of 384 calories. This recipe serves 3. For $2.37 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a side dish. This recipe from Casaveneracion requires ginger, vegetable oil, curry paste, and fish sauce. A couple people made this recipe, and 18 would say it hit the spot. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. 10 minute Shrimp Curry, How to cook: 15-minute shrimp curry, and Easy 20-Minute Coconut Curry Shrimp are very similar to this recipe.

Servings: 3

 

Ingredients:

2 bird's eye chilis, chopped (or 1 tsp. of chili flakes), for added spiciness and color

1 c. of coconut cream (see tip on extracting coconut cream)

2 to 4 tbsps. of curry paste, depending on how spicy you like your curry

fish sauce, to taste

2 cloves of garlic, minced

1 tsp. of grated ginger

1 stalk of lemongrass (see tip on preparation)

finely sliced onion leaves and more chopped chili, for garnish

2 shallots, chopped

a pack of shrimps, about 18 pieces, shelled and deveined, thawed completely

2 tbsps. of vegetable oil

Equipment:

frying pan

bowl

Cooking instruction summary:

InstructionsHeat the vegetable oil in a shallow pan.Saute the onion, garlic, lemongrass, ginger and chilies for about 30 seconds. Add the curry paste. Cook for another minute, stirring often.Add the shrimps. Stir. Cook just until they start to change color.Pour in the coconut cream. Season with fish sauce.Once the coconut cream starts to boil, turn off the heat and leave the shrimps to cook in the residual heat for another two to three minutes.To serve, transfer the shrimp curry to a bowl. Garnish with onion leaves and chopped chilies. Serve hot with rice or flat bread.

 

Step by step:


1. Heat the vegetable oil in a shallow pan.

2. Saute the onion, garlic, lemongrass, ginger and chilies for about 30 seconds.

3. Add the curry paste. Cook for another minute, stirring often.

4. Add the shrimps. Stir. Cook just until they start to change color.

5. Pour in the coconut cream. Season with fish sauce.Once the coconut cream starts to boil, turn off the heat and leave the shrimps to cook in the residual heat for another two to three minutes.To serve, transfer the shrimp curry to a bowl.

6. Garnish with onion leaves and chopped chilies.

7. Serve hot with rice or flat bread.


Nutrition Information:

Quickview
383k Calories
5g Protein
37g Total Fat
11g Carbs
7% Health Score
Limit These
Calories
383k
19%

Fat
37g
58%

  Saturated Fat
32g
203%

Carbohydrates
11g
4%

  Sugar
2g
2%

Cholesterol
15mg
5%

Sodium
131mg
6%

Get Enough Of These
Protein
5g
10%

Manganese
1mg
71%

Vitamin A
1603IU
32%

Copper
0.36mg
18%

Iron
2mg
16%

Phosphorus
128mg
13%

Vitamin C
10mg
13%

Fiber
2g
11%

Potassium
378mg
11%

Magnesium
33mg
9%

Folate
29µg
7%

Zinc
1mg
7%

Vitamin B6
0.14mg
7%

Selenium
3µg
5%

Calcium
45mg
5%

Vitamin B3
0.9mg
4%

Vitamin K
3µg
3%

Vitamin E
0.45mg
3%

Vitamin B1
0.04mg
3%

Vitamin B5
0.28mg
3%

covered percent of daily need
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Related Videos:

Beth's 15-Minute Shrimp Curry (REAL-TIME RECIPE!)

 

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