Simple Shrimp Curry

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Makes: 4  servings Prep 20 mins Cook 6 mins


  • 2 green onions
  • 1 pound  medium shelled and deveined shrimp
  • 1 teaspoon  salt, divided
  • 1/8 teaspoon  freshly ground pepper
  • 2 tablespoons  olive oil, divided
  • 2 teaspoons  grated fresh ginger
  • 2 teaspoons  curry powder
  • 1 12 ounce large tomato, chopped
  • 1 cup  coconut milk
  • 2 cups  cooked rice


1. Cut off dark green tops from onions and thinly slice. Chop remaining white potion of onions; set both aside.

2. Sprinkle shrimp with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over high heat; add shrimp and cook 1 minute, turning once. Transfer to bowl.

3. Add remaining 1 tablespoon oil to skillet. Reduce heat; add chopped white onions, ginger, and curry and cook, stirring, 1 minute. Add tomato; boil 3 minutes, until mixture has slightly thickened. Add coconut milk and remaining salt; boil 1 minute. Stir in shrimp. Divide shrimp and rice between four serving bowls. Sprinkle top of each serving with sliced green onion tops. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)420,
  • Fat, total(g)20,
  • chol.(mg)173,
  • sat. fat(g)12,
  • carb.(g)30,
  • fiber(g)2,
  • pro.(g)27,
  • sodium(mg)766,
  • Percent Daily Values are based on a 2,000 calorie diet
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