Saucy Shrimp Curry
10m prep 15m cook 25m ready
A quick and flavorful shrimp curry made with pantry spices and ketchup for a saucy base. Serve over basmati rice or with naan for a speedy weeknight dinner.
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Ingredients
- 1 tbsp canola oil
- 1 medium shallot thinly sliced
- 1/4 tsp curry powder
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 1 clove garlic finely chopped
- 1/3 cup ketchup
- 1/4 tsp cayenne
- Kosher salt
- 8 oz large (26- to 30-count) peeled and deveined shrimp
- Cooked basmati rice or toasted naan
- Fresh cilantro leaves
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Step 1.
Heat 1 tablespoon canola oil in a medium nonstick skillet over medium heat. Add the thinly sliced shallot, ¼ teaspoon curry powder, ¼ teaspoon ground cumin, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
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Step 2.
Add the finely chopped garlic clove to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
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Step 3.
Stir in ⅓ cup ketchup, ¼ teaspoon cayenne, and a pinch of kosher salt. Cook, stirring frequently, until the sauce thickens and darkens slightly, about 2 minutes.
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Step 4.
Add 8 ounces peeled and deveined large shrimp (26-30 count) to the skillet. Cook, stirring occasionally, until the shrimp are just opaque and cooked through, about 3 minutes. Serve immediately over cooked basmati rice or with toasted naan, and garnish with fresh cilantro leaves.
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Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 182 mg
- Iron: 5.76 mg
- Magnesium: 57.3 mg
- Phosphorus: 291 mg
- Potassium: 605 mg
- Zinc: 2.21 mg
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