Cashew Shrimp Curry Recipe

Name: Cashew Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, raw and peeled; 2 tablespoons curry powder; 1/2 teaspoon ground cinnamon; 2 tablespoons olive oil, divided use; 1 bunch scallion, chopped; 1 pint shiitake mushroom; 1 (8 ounce) can water chestnuts, sliced; 1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley); 1 cup chicken broth or 1 cup vegetable broth; 1 cup plain yogurt (whole milk); 1/4 teaspoon sea salt (to taste); fresh ground black pepper; 1 cup cooked rice; 1/2 cup cashew nuts, whole for garnish

Servings: persons

1 lb large shrimp, raw and peeled
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided use
1 bunch scallion, chopped
1 pint shiitake mushroom
1 (8 ounce) can water chestnuts, sliced
1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley)
1 cup chicken broth or 1 cup vegetable broth
1 cup plain yogurt (whole milk)
1/4 teaspoon sea salt (to taste)
fresh ground black pepper
1 cup cooked rice
1/2 cup cashew nuts, whole for garnish

1
In a bowl toss the shrimp with curry powder and cinnamon and set aside.
2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3
Add scallions and saute for 1 minute.
4
Then add mushrooms, water chestnuts and 1/4 cup of cilantro and saute until mushrooms are tender and transfer to a plate.
5
Using the same skillet, add the remaining 1 tablespoon of olive oil and start sauteing the shrimp for about 1 to 2 minutes.
6
Add the chicken broth slowly and while stirring constantly.
7
Return the saute mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
8
Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
9
Garnish with cashews and 1/4 cup of chopped cilantro.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb large shrimp, raw and peeled, 2 tablespoons curry powder, 1/2 teaspoon ground cinnamon, 2 tablespoons olive oil, divided use, and more.

Yes, Cashew Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Shrimp Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions