Indian Shrimp Curry
This chef-curated Indian Shrimp Curry offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 26g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 400 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Indian Shrimp Curry offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Indian Shrimp Curry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Indian Shrimp Curry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 tablespoons peanut oil
- 1/2 sweet onion, minced
- 2 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 (14.5 ounce) can chopped
- tomatoes
- 1 (14 ounce) can coconut milk
- 1 teaspoon salt
- 1 pound cooked and peeled
- shrimp
- 2 tablespoons chopped fresh
- cilantro
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutesStep 2: Technique & Execution
Remove the skillet from the heat and allow it to cool slightly, about 2 minutesStep 3: Technique & Execution
Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heatStep 4: Technique & Execution
Pour the tomatoes and coconut milk into the skillet; season with saltStep 5: Technique & Execution
Cook the mixture at a simmer, stirring occasionally, about 10 minutesStep 6: Technique & Execution
Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 400 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 26g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 19g | Wholesome dietary lipids for micronutrient absorption |
Indian Shrimp Curry
This chef-curated Indian Shrimp Curry offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes
Technique & Execution: Remove the skillet from the heat and allow it to cool slightly, about 2 minutes
Technique & Execution: Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat
Technique & Execution: Pour the tomatoes and coconut milk into the skillet; season with salt
Technique & Execution: Cook the mixture at a simmer, stirring occasionally, about 10 minutes
Technique & Execution: Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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