Ed: This is one of my favorite quick entrées to make. It can be the main dish for a truly 30-minute start-to-finish meal, since none of the ingredients require long cooking. The mix of curry and tropical fruit flavors (coconut milk, fresh mango) is one of the Caribbean’s best gifts to the American Continent.
The recipe requires one pound of raw shrimp. Size does not really matter, as long as it’s a pound. Shrimp sizes range from seven jumbo-sized shrimp to a pound to 24, 30 or even 40 shrimp to a pound. I recommend using at least medium-sized shrimp for this recipe. Regardless of size, be sure not to overcook it, as shrimp quickly becomes rubbery in texture when cooked too long.
Shrimp-cooking tip: Once all the ingredients are in the pan, press down on a shrimp. If it is pink in color and feels tender, but still firm, it is cooked and ready. And if you have to eat one to make sure that it is cooked to your taste, so much the better!
Shrimp in Curry Sauce goes very well with white rice as a side, so have your rice ready—or at least already started cooking—when you begin making this dish.
- Love shrimp? Don’t miss our recipe for Mexican Shrimp Soup.
More quick main dishes:
- American Goulash
- Cilantro Chicken
- Tuna-Stuffed Avocado
- Grandpa Foley’s Smoked Sausage Dinner
- Pork Chops a la Veracruzana
Shrimp in Curry Sauce
Ingredients
- 1 lb. raw shrimp, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large, ripe, juicy, mango
- 2 tablespoons olive oil
- ½ red bell pepper, cut into very thin julienne (feathered)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 sprig fresh dried dill, minced, OR ½ teaspoon of dried dill weed
- 2 tablespoons canned coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- ½ teaspoon hot sauce or powdered hot pepper
- 1 tablespoon corn starch
- 1 cup cold water
Instructions
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Season the peeled, deveined raw shrimp with the salt and black pepper. Set aside.
Peel the mango. Chop half of the mango flesh into ½-in cubes, which we will include in the sauce. Cut the rest of it into long strips, to be used as garnish.
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Heat the oil over medium-high heat in a medium sized saucepan. Sauté the peppers, onion and garlic until the onion is transparent.
Add the fresh or dried dill weed. Reduce the heat to medium and add the coconut milk; stir gently with a large wooden spoon. Add the mango cubes, tomato paste, curry powder, and hot pepper sauce or powder. Stir and cook for a few minutes.
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Lower the heat to medium-low and add the shrimp to the sauce. Cook for a couple of minutes, until the shrimp begin to turn pink.
While shrimp are cooking, mix the water and cornstarch together. Once shrimp are starting to turn pink, add this to the mixture in the pan, stirring constantly. Cook and stir over low heat for 1 minute more, until the shrimp are tender but firm and the curry sauce has thickened enough. Sample the dish and add additional salt and pepper, if needed.
Serve your delicious shrimp in curry sauce with white rice, adding a reserved mango strip or two to each plate and sprinkling a bit of fresh or dried dill weed over all as a finishing touch, if desired.
Recipe Notes
Variation: Serve with potatoes instead of rice. Boil or bake the potatoes, then dress them with heavy cream and fried, minced bacon.
Explore some new-to-you ingredients:
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Latest update: 14 June, 2024
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