Saucy Shrimp Curry
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
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.
Ingredients
- 14.8 ml canola oil
- 1 medium shallot thinly sliced
- 1.23 ml curry powder
- 1.23 ml ground cumin
- 1.23 ml black pepper
- 1 clove garlic finely chopped
- 78.9 ml ketchup
- 1.23 ml cayenne
- Kosher salt
- 227 g large (26- to 30-count) peeled and deveined shrimp
- Cooked basmati rice or toasted naan
- Fresh cilantro leaves
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
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml canola oil
- 1.23 ml curry powder
- 1.23 ml ground cumin
- 1.23 ml black pepper
- 78.9 ml ketchup
- 1.23 ml cayenne
- Kosher salt
- 227 g large (26- to 30-count) peeled and deveined shrimp
- Cooked basmati rice or toasted naan
- Fresh cilantro leaves
Prepare
- 1 medium shallot, thinly sliced
- 1 clove garlic, finely chopped
Let's Cook
-
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.
-
Step 2.
Add the finely chopped garlic clove to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
-
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.
-
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.