Bombay Curried Shrimp Recipe
Overview:
Experience the vibrant flavors of Indian cuisine with this delectable Bombay Curried Shrimp recipe. Perfect for busy weeknights or when you’re craving a taste of the exotic, this dish is both easy to make and bursting with flavor. Succulent shrimp are coated in a fragrant curry sauce, featuring a delightful blend of spices, coconut milk, and fresh vegetables. Serve over fluffy rice and topped with a sprinkle of toasted coconut for a truly unforgettable meal.
- Total Time: 1 hour 10 minutes
- Preparation Time: 40 minutes
- Cooking Time: 30 minutes
- Servings: Not specified
Ingredients:
- 1 1/2 pounds large shrimp
- 1 cup all-purpose flour
- 2 shallots, finely chopped
- 1/2 tablespoon curry powder
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups light coconut milk
- 1/2 cup fresh basil, chopped
- 1/4 cup dried basil
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup reduced-sodium chicken broth
- 6 cups cooked rice
- 3 tablespoons sweetened flaked coconut
Instructions:
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Prepare the Shrimp: In a bowl, combine the shrimp and all-purpose flour. Toss well to coat the shrimp evenly, then set aside.
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Heat the Skillet: In a large skillet, heat oil over medium-high heat until shimmering.
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Sauté Aromatics: Add the finely chopped shallots and curry powder to the skillet. Sauté for about 1 minute until fragrant, stirring continuously to prevent burning.
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Add Bell Pepper: Incorporate the diced red bell pepper into the skillet. Sauté for an additional minute, allowing the flavors to meld together.
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Create the Curry Base: Pour in the diced tomatoes, light coconut milk, fresh basil, dried basil, fresh lemon juice, sugar, salt, and reduced-sodium chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
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Simmer with Shrimp: Once the curry base is simmering, add the shrimp and flour mixture to the skillet. Allow the shrimp to cook in the sauce for approximately 4 minutes, or until they are pink and cooked through. Stir occasionally to ensure even cooking.
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Serve: Spoon the flavorful Bombay curried shrimp over a bed of cooked rice. Garnish with a generous sprinkle of sweetened flaked coconut for added texture and flavor.
Nutritional Information (Per Serving):
- Calories: 443.4
- Fat: 5.6g
- Saturated Fat: 1.8g
- Cholesterol: 172.8mg
- Sodium: 723mg
- Carbohydrates: 66.7g
- Fiber: 2.6g
- Sugar: 5.6g
- Protein: 30g
Keywords:
Asian, Indian, Weeknight, Beginner Cook, Stove Top, Less than 4 Hours, Easy
Recipe Notes:
- Feel free to adjust the level of curry powder to suit your personal taste preferences.
- For a creamier texture, use full-fat coconut milk instead of light coconut milk.
- This dish pairs wonderfully with naan bread or a simple cucumber salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.
