Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
2 mins
Total Time:
37 mins
Servings:
4
Ingredients
2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 ½ teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro
Directions
Gather all ingredients.
Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
Serve and enjoy!
Nutrition Facts (per serving)
416
Calories
32g
Fat
11g
Carbs
23g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 416
% Daily Value *
Total Fat 32g 41%
Saturated Fat 21g 103%
Cholesterol 146mg 49%
Sodium 930mg 40%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 23g 46%
Vitamin C 14mg 15%
Calcium 119mg 9%
Iron 9mg 49%
Potassium 617mg 13%
