Shrimp or Scallop Curry

shrimp curry

Photo Credit: Mette Nielsen

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Shrimp or Scallop Curry

Yield 4 servings

Just the scent of this simmering golden seafood curry will warm you through and through.

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 inch fresh turmeric, grated
  • 1 inch fresh ginger, grated
  • 1 Tablespoon curry powder, or more to taste
  • 1 cup canned coconut milk
  • 1 medium red pepper, seeded and cut into 1-inch dice
  • 1½ pounds shrimp, peeled 
  • Salt and freshly ground black pepper to taste
  • 1 Tablespoon fresh lime juice, or to taste
  • ¼ cup fresh chopped cilantro for garnish

Instructions

Melt the butter in a large heavy skillet over medium heat and stir in the onion, garlic, turmeric, and ginger. Cook, stirring frequently until the onion is tender, about 3 minutes. Stir in the curry and continue cooking 30 seconds.

Stir in the coconut milk and increase the heat and cook until it thickens, about 1 minute. Add the red pepper and the shrimp, and simmer until the shrimp are pink and cooked through, about 2 to 4 minutes. Season with salt, pepper, and lime juice. Serve over rice garnished with the cilantro