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Shrimp recipes - Curry shrimp and peppers

Updated on April 22, 2016
Kaili Bisson profile image

Kaili loves to cook - from comfort food to fine cuisine - and was the recipient of a silver medal in a food and wine matching competition.

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4.5 stars from 11 ratings of Curry shrimp and peppers

Curry shrimp...mmm!

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Shrimp recipes are a staple in my kitchen and this wonderful Curry Shrimp recipe is one we make often. It is fast and easy to prepare, and feeds four people as a main dish and can be stretched even further if served as a side dish. The wonderful curry flavor is enhanced by the addition of fresh lime juice, fresh chopped coriander leaves, and coconut milk.

There are many different types of curry powder available, but the basic yellow curry is the one most of us are familiar with. Some home cooks make their own curry, often using yellow curry as a base. Coconut milk is used in this dish, and it imparts a fabulous richness to this delicious shrimp recipe.

Ready? Let's get cooking...

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: Feeds four people generously

Assemble your ingredients

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Ingredients

  • 1 pound of shrimp, shelled and deveined
  • 2 TBSP sunflower oil
  • ½ red onion, cut into thin slivers
  • 3 tsp. curry powder
  • 3 cloves garlic, crushed and chopped
  • 2 roma tomatoes, chopped
  • 1 green pepper, cored and cut into thin strips
  • 1 red pepper, cored and cut into thin strips
  • one 14 ouce can coconut milk
  • juice of 1 lime
  • ½ cup fresh coriander leaves, chopped
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Instructions for perfect curry shrimp

  1. Heat 2 TBSP of oil in a large frying pan or skillet on medium heat.
  2. Add chopped garlic and slivers of onion and cook until they are translucent, about 2 minutes.
  3. Add the curry powder and stir well to mix it in with the onions and garlic. **At this point, you may want to add just a splash of water to keep things from sticking to the pan. Cook for 1 minute.
  4. Add the chopped tomatoes, stirring well to blend. **The tomatoes will start to break down as they cook, adding liquid to the pan. Cook about 2 minutes.
  5. Add the strips of red and green pepper, and toss for about 10 minutes, or until they are starting to soften a bit. **You may want to add a little more water at this point. Just a splash will do.
  6. If you are using raw, uncooked shrimp, now is the time to add them. Cook for a couple of minutes or until the shrimp have all turned a nice pink color. **If you are using pre-cooked shrimp, you can hold off until part way through the next step.
  7. Add one can of coconut milk, stirring to blend all of the ingredients. **Depending on your stove, you may need to reduce the heat a bit at this point to keep the coconut milk from sticking. Simmer gently for about 10 minutes, or until the pepper strips are cooked to your liking. If you are using pre-cooked shrimp, add them about 5 minutes into the simmering time.
  8. Remove the contents of the pan to a large serving platter. Sprinkle the chopped coriander leaves and the fresh lime juice over top.
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Tips for making this dish

  1. The recipe illustrated here uses frozen, already cooked shrimp; fast, easy and what I happened to have on hand. You can use raw frozen or raw fresh shrimp...either will do. You can also use pre-cooked shrimp...just add it later (after the coconut milk has been simmering for 5 minutes or so).
  2. Get all of your veggies chopped in advance. This just makes things easier as you don’t have to stop what you are doing to chop. The chopping takes about 10 minutes total for everything.
  3. If you love curry, don’t be afraid to add more than 3 tsp. of powder. Same rule applies for the garlic.
  4. Keep a cup of water nearby when you are cooking so that you can add a little water if veggies are starting to stick or if the liquid in the pan is getting too thick.
  5. This dish goes very well with basmati rice. You can jazz p the rice a bit by adding a few threads of saffron. Get your rice cooking at the same time as the veggies, so that the rice is ready when the curry shrimp is done.

Wine pairings

As with so many curry dishes, this one calls out for a nice, cold Pinot Gris. Alternatively, you can try a Chardonnay that is not too oaky – Bonterra Vineyard’s Organic Chardonnay is a really good match. It has just a hint of oak and wonderful green apple and citrus notes that go really well with the coriander and lime in this wonderful curry shrimp and pepper dish.

Nutrition per serving

Nutrition Facts
Calories 416
Calories from Fat252
% Daily Value *
Fat 28 g43%
Carbohydrates 8 g3%
Fiber 2 g8%
Protein 26 g52%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • bac2basics profile image

      Anne 4 years ago from Spain

      mmmmm scrummy yummy in my tummy..this looks delicious. And so easy. Thanks for sharing.

    • phoenix2327 profile image

      Zulma Burgos-Dudgeon 4 years ago from United Kingdom

      This sounds heavenly. Another bookmark to add to my collection. Thanks for sharing with us.

    • CriticalMessage profile image

      Murphy 4 years ago from Chicagoland, Illinois

      Yes indeed... Single Males like myself, love things easy and delicious... *grins*... The recipe sounds real good too! Thanks for sharing !!!

    • Natashalh profile image

      Natasha 4 years ago from Hawaii

      I love every one of these ingredients! Thanks for sharing this awesome recipe.

    • Kaili Bisson profile image
      Author

      Kaili Bisson 4 years ago from Canada

      Hi bac2basics...it really is yummy. Give it a try!

    • Kaili Bisson profile image
      Author

      Kaili Bisson 4 years ago from Canada

      Hi phoenix, you are so welcome. Let me know what you think!

    • Kaili Bisson profile image
      Author

      Kaili Bisson 4 years ago from Canada

      Hi CriticalMessage, the shrimp are delicious!

    • Kaili Bisson profile image
      Author

      Kaili Bisson 4 years ago from Canada

      Hi Natashalh, you are so welcome. The coconut milk makes it just so rich, and if you like curry try adding a bit more.

    • Angela Brummer profile image

      Angela Brummer 4 years ago from Lincoln, Nebraska

      I love the curry chicken and I can't imagine adding the yummy peppers could be a bad idea!

    • Kaili Bisson profile image
      Author

      Kaili Bisson 4 years ago from Canada

      Hi Angela...or the coconut milk! It is quite rich, so really great served on a bed of plain rice.

    • LetitiaFT profile image

      LetitiaFT 4 years ago from Paris via California

      Wow! Some of my favorite flavors all wrapped up into one recipe, and your photos are just divine! Bravo!

    • Kaili Bisson profile image
      Author

      Kaili Bisson 4 years ago from Canada

      Thank you so much Letitia! I have been working on my food photos...your Hub on the subject was ever so helpful. I am lucky in that I have a big window right over the main work area in the kitchen, so that really helps. Give the recipe a try and let me know what you think :-)

    • teaches12345 profile image

      Dianna Mendez 4 years ago

      Another great recipe idea! Love curry and on shrimp it would be even better.

    • Kaili Bisson profile image
      Author

      Kaili Bisson 4 years ago from Canada

      Hi teaches and thank you for your feedback. This dish is really tasty and oh so easy to make.

    • aviannovice profile image

      Deb Hirt 4 years ago from Stillwater, OK

      This sounds right up my alley. Mind if I save it on my computer to make it soon?

    • Kaili Bisson profile image
      Author

      Kaili Bisson 4 years ago from Canada

      Hi aviannovice. Please do and let me know what you think. It is even better reheated for leftovers...the flavors really come together.

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