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

Quick Shrimp Curry

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    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


    Prep: 15 min Total:
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    • 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.

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