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Gallery Curried Shrimp Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 large onion, thinly sliced (about 3 cups) 1 jalapeno chile, finely chopped Salt 2 tablespoons tomato paste 2 teaspoons curry powder 1/2 teaspoon ground ginger 4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks 1 pound medium shrimp, peeled and deveined 1/4 cup sour cream or plain whole-milk yogurt 1 tablespoon fresh lime juice
Cook’s Notes Jalapenos get their heat from the seeds and ribs. If you don’t like your food too hot, scoop out the thick white pith before chopping the flesh. For a hotter dish, chop the entire chile.
Gallery Curried Shrimp
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Gallery
Curried Shrimp
Curried Shrimp
Curried Shrimp
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 1 large onion, thinly sliced (about 3 cups) 1 jalapeno chile, finely chopped Salt 2 tablespoons tomato paste 2 teaspoons curry powder 1/2 teaspoon ground ginger 4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks 1 pound medium shrimp, peeled and deveined 1/4 cup sour cream or plain whole-milk yogurt 1 tablespoon fresh lime juice
Directions
Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
Add sour cream and lime juice to skillet; stir to combine. Serve hot.
Cook’s Notes Jalapenos get their heat from the seeds and ribs. If you don’t like your food too hot, scoop out the thick white pith before chopping the flesh. For a hotter dish, chop the entire chile.
Cook’s Notes
Jalapenos get their heat from the seeds and ribs. If you don’t like your food too hot, scoop out the thick white pith before chopping the flesh. For a hotter dish, chop the entire chile.
Reviews (15)
Add Rating & Review 26 Ratings 5 star values: 7 4 star values: 2 3 star values: 11 2 star values: 4 1 star values: 2
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Reviews (15)
Add Rating & Review 26 Ratings 5 star values: 7 4 star values: 2 3 star values: 11 2 star values: 4 1 star values: 2
Add Rating & Review
26 Ratings 5 star values: 7 4 star values: 2 3 star values: 11 2 star values: 4 1 star values: 2
26 Ratings 5 star values: 7 4 star values: 2 3 star values: 11 2 star values: 4 1 star values: 2
26 Ratings 5 star values: 7 4 star values: 2 3 star values: 11 2 star values: 4 1 star values: 2
5 star values: 7 4 star values: 2 3 star values: 11 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: 3 stars 10/18/2014 Made exactly as directed with a couple of changes – used 2 teaspoons of fresh grated ginger for ½ ground ginger. And used ½ cup vegetable stock for 1 ½ cups water. Took other reviewers advice and reduced the amount of liquid. Would also simmer longer to allow the sauce to thicken before adding shrimp. Served over basmati rice. Great recipe! Martha Stewart Member Rating: Unrated 07/12/2011 Everything was looking great until I added the water. It was to much water and diluted the flavor. I will make it with 1/2 cup of water in the future to see if it comes out better. Otherwise it was easy to make and looked lovely before the water was added. Martha Stewart Member Rating: Unrated 01/18/2011 I substituted thick coconut milk for the dairy. Also used Thai red curry sauce and some creamy (non dairy) butternut squash soup I had around. Lots(!) of chopped garlic, and no tomato paste. Instead of romas I used a large handful of grape tomatoes at the very end. Served with chopped cilantro and green onions. Delish! Martha Stewart Member Rating: Unrated 12/13/2010 My family really enjoyed this recipe. My only suggestion would be to cut back on the water a little bit; it was a little too thin for our liking. Martha Stewart Member Rating: Unrated 12/10/2010 This was an instant favorite! I did cheat and buy frozen shrimp that was deveined and peeled... it made it a lot easier! We ate this with rice noodles it was so good! My three year old ate it, but thought it was a bit spicy. Keep that in mind with the jalapenos. I will probably only do 1/2 a jalapeno next time. Martha Stewart Member Rating: Unrated 01/04/2009 this was delicious! it was a pain to deal with the shrimp, but worth it in the end! Martha Stewart Member Rating: Unrated 10/19/2008 this is sooooo good!! i made it and all my family love it !, i used fresh grated ginger and i garnish with some chives , you definitely have to try this!! Martha Stewart Member Rating: Unrated 07/14/2008 This is an incredibly easy and delicious meal. I used brown rice and it worked great. Martha Stewart Member Rating: Unrated 04/26/2008 Hi, I would make this dish a day ahead, because it gives the flavors time to really sink in and enhance the dish. Also, to the recipe, I would add another 2 teaspoons of the curry powder (this actually comes out to a total 1Tblsp. plus 1 tsp), and an extra Tablespoon of tomato paste. I would put in half of the shrimp the first day, and the other half when you heat it all up to serve. Correct the seasoning at the end. Miss Vicki Martha Stewart Member Rating: Unrated 04/08/2008 This was very good and easy to make. I used canned tomatoes and it was fine. Martha Stewart Member Rating: Unrated 04/06/2008 Incredibly rich and delicious. I used large shrimp, and served it with basmati rice. WOW! Martha Stewart Member Rating: Unrated 04/03/2008 Yum! I don't make many curry dishes.. but I can report that this one is quite tasty. Frozen shrimp are such a bother.. I'm sure you could be pretty happy with any other meat in this dish. Martha Stewart Member Rating: Unrated 04/03/2008 Sorry guys.. it's way to easy to post multiple times. I didn't think it was "taking" so I kept hitting "submit". :)Martha Stewart Member
Rating: 3 stars 10/18/2014
Made exactly as directed with a couple of changes – used 2 teaspoons of fresh grated ginger for ½ ground ginger. And used ½ cup vegetable stock for 1 ½ cups water. Took other reviewers advice and reduced the amount of liquid. Would also simmer longer to allow the sauce to thicken before adding shrimp. Served over basmati rice. Great recipe!
Rating: 3 stars
Rating: Unrated 07/12/2011
Everything was looking great until I added the water. It was to much water and diluted the flavor. I will make it with 1/2 cup of water in the future to see if it comes out better. Otherwise it was easy to make and looked lovely before the water was added.
Rating: Unrated
Rating: Unrated 01/18/2011
I substituted thick coconut milk for the dairy. Also used Thai red curry sauce and some creamy (non dairy) butternut squash soup I had around. Lots(!) of chopped garlic, and no tomato paste. Instead of romas I used a large handful of grape tomatoes at the very end. Served with chopped cilantro and green onions. Delish!
Rating: Unrated 12/13/2010
My family really enjoyed this recipe. My only suggestion would be to cut back on the water a little bit; it was a little too thin for our liking.
Rating: Unrated 12/10/2010
This was an instant favorite! I did cheat and buy frozen shrimp that was deveined and peeled… it made it a lot easier! We ate this with rice noodles it was so good! My three year old ate it, but thought it was a bit spicy. Keep that in mind with the jalapenos. I will probably only do 1/2 a jalapeno next time.
Rating: Unrated 01/04/2009
this was delicious! it was a pain to deal with the shrimp, but worth it in the end!
Rating: Unrated 10/19/2008
this is sooooo good!! i made it and all my family love it !, i used fresh grated ginger and i garnish with some chives , you definitely have to try this!!
Rating: Unrated 07/14/2008
This is an incredibly easy and delicious meal. I used brown rice and it worked great.
Rating: Unrated 04/26/2008
Hi, I would make this dish a day ahead, because it gives the flavors time to really sink in and enhance the dish. Also, to the recipe, I would add another 2 teaspoons of the curry powder (this actually comes out to a total 1Tblsp. plus 1 tsp), and an extra Tablespoon of tomato paste. I would put in half of the shrimp the first day, and the other half when you heat it all up to serve. Correct the seasoning at the end. Miss Vicki
Rating: Unrated 04/08/2008
This was very good and easy to make. I used canned tomatoes and it was fine.
Rating: Unrated 04/06/2008
Incredibly rich and delicious. I used large shrimp, and served it with basmati rice. WOW!
Rating: Unrated 04/03/2008
Yum! I don’t make many curry dishes.. but I can report that this one is quite tasty. Frozen shrimp are such a bother.. I’m sure you could be pretty happy with any other meat in this dish.
Sorry guys.. it’s way to easy to post multiple times. I didn’t think it was “taking” so I kept hitting “submit”. :)
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