Quick Indian Shrimp Curry | Skinnytaste

2 Freestyle Points • 224 Calories

A speedy 20 minute curry built on coconut milk, tomato sauce, and warming Indian spices, this Indian Shrimp Curry works beautifully for any night of the week.

Indian Shrimp Curry

Hey friends, Sabrina here once more from Cooking with Points — a blog devoted to Weight Watchers-friendly cooking.

Ordering Indian curries at restaurants I love has long been tricky on Weight Watchers, since most rely heavily on cream. I'd love to claim that recreating these dishes at home is simple, yet plenty of folks feel nervous about tackling Indian cooking.

This Indian Shrimp Curry tosses aside every assumption about how lengthy or complicated curries must be. The spice list is widely available (my neighborhood supermarket even stocks every spice below in its own store brand).

Putting it together is even simpler than gathering the components. Everything happens in a single small pan, the spices release their aroma in seconds, and the entire dish is plated in roughly 15 minutes from start to end.

Lightening Up Indian Dishes

• Trade rich cream for coconut milk. I reach for lite coconut milk and use just half the cream a traditional recipe calls for.
• Rather than browning ingredients in oil only to braise them in sauce later, simmer them directly in the sauce. Indian flavors run so bold that you'll never miss the sear.
• Choose lean proteins and cook them briefly to prevent toughness. Salmon, shrimp, chicken, turkey, and tofu all work wonderfully in place of lamb or dark-meat chicken.

Meal Prep Advice

The recipe calls for only 3/4 cup of the lite coconut milk. On Sunday while meal prepping, prepare a double batch of the sauce using the entire can. Freeze the leftover portion in an ice cube tray or resealable bags — it freezes beautifully. Whenever you want a fast dinner, or even after picking up a rotisserie chicken at the grocery store, simply warm the sauce in a small saucepan over low-medium heat and serve.

Craving more shrimp dishes? Check out my Mexican Shrimp Burrito Bowl or Spicy Garlic Salmon — both are ready in under 20 minutes too!

Indian Shrimp Curry

A speedy 20 minute curry built on coconut milk, tomato sauce, and warming Indian spices, this Indian Shrimp Curry works beautifully for any night of the week.

Ingredients

• 1 tablespoon canola oil, divided
• 1 pound shrimp, peeled and deveined
• 1/2 yellow onion, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 3/4 cup lite canned coconut milk
• 1/2 teaspoon Kosher salt
• cilantro and chili peppers for garnish

Directions

1. Heat 2 teaspoons of the canola oil in a large skillet over high heat.
2. Add the shrimp and sear for 1 minute per side, then transfer the shrimp out of the pan.
3. Pour the remaining teaspoon of canola oil into the skillet along with the onions.
4. Sauté the onions for 5 minutes over medium heat, stirring now and then.
5. Stir in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, and garlic.
6. Mix thoroughly, cook for 30 seconds, then pour in the tomato sauce and blend well.
7. Return the coconut milk and shrimp to the pan and stir to combine.
8. Top with cilantro and chili peppers if you'd like.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4th recipe

• Amount Per Serving:
• Freestyle Points: 2
• Points +: 6
• Calories: 224 calories
• Total Fat: 7.9g
• Saturated Fat: 3g
• Cholesterol: 239mg
• Sodium: 846mg
• Carbohydrates: 10.9g
• Fiber: 1.9g
• Sugar: 5.1g
• Protein: 28g

All images and text ©Sabrina Snyder for Skinnytaste

posted February 8, 2018 by Sabrina Snyder

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