Quick Shrimp Curry

Sweet mangoes and red peppers burst with flavor in a quick take on a classic Indian curry that comes together in minutes. With pre-cleaned shrimp from the fishmonger, it’s a snap for a weeknight dinner.

Casey Barber

Review now

Seafood

Main Course

Ingredients

1/4 cup vegetable oil		1 cup vegetable stock
1 shallot, minced		2 teaspoons white wine or Champagne vinegar
1 clove large garlic, minced		1 pound raw shrimp, peeled and deveined
1 tablespoon fresh grated or 1 teaspoon powdered ginger		1/2 cup half and half
2 tablespoons curry powder		1/4 cup minced cilantro
1 red bell pepper, diced		Basmati rice or other grain, for serving
2 mangoes, peeled and diced

directions

Prep: 15 min Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Heat the canola oil in a large skillet or saute pan over medium heat. Add the shallot, garlic, and fresh ginger, if using. Cook, stirring, for 1 minute, then add the powdered ginger, if using, and curry powder. Cook for 1 minute more to toast the powdered spices.
2
Add the diced red pepper and mango and cook for 5 minutes to soften.
3
Add the stock and vinegar and bring to a simmer. Add the shrimp and cook just until opaque and cooked through, about 5 minutes.
4
Reduce the heat to low and add the half and half. Cook until warmed through but do not bring to a simmer or the sauce will break. Stir in the cilantro.
5
Serve over cooked rice or a grain of your choice.

Chime In

iVillage

Quick Shrimp Curry

Ingredients

directions