Shrimp Curry

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.4
  • Total Fat: 11.9 g
  • Cholesterol: 187.8 mg
  • Sodium: 503.2 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 24.0 g

View full nutritional breakdown of Shrimp Curry calories by ingredient


From Penzey's From Penzey's
Number of Servings: 8


    2 lbs shrimp
    4 TB butter
    1 large yellow onion (Finely chopped)
    3-5 TB sweet curry powder (depends on your taste)
    1 TB lemon juice
    14 oz can of whole tomatoes
    14 oz can of coconut milk (lite)
    1/2 to 1 txp of salt


Melt butter in pan and add onion. Cook til transparent.
Add Curry and cook on low until paste is formed.
Add lemon juice and stri.
Add tomatoes cutting them up once in pan. (Add half the juice and reserve the remainder)
Cook the tomatoes and onions another 15 minutes on low heat.
Add 1/4 of Coconut milk and stir.
Now, add enough coconut milk and remaining tomato juice until you are satisfied with the consistency of the curry base. Simmer this mixture 15 minutes.
When ready, bring curry base to a boil and toss in shrimp. Stir constantly to ensure the shrimp are cooked evenly for about 6-8 minutes. Taste and add salt if desired.

Serve over white or brown rice.

Number of Servings: 8

Recipe submitted by SparkPeople user PROGOWSKI.

Member Ratings For This Recipe

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    Very Good
    This was very good. I substituted crushed tomatoes and didn't have any lemon on hand, but it was quite tasty! I'm trying to use more tumeric & cumin in my cooking so curry is a good choice. - 2/24/12