Curry Shrimp Recipe

Name: Curry Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 raw shrimp (without the shells); 1 garlic clove; 3 teaspoons olive oil; 2 cups rice; salt and pepper; 3 teaspoons olive oil; 1 teaspoon soy sauce; 1 teaspoon balsamic vinegar; 2 tablespoons cumin powder, spice; 2 tablespoons curry powder, spice; 8 teaspoons cilantro

Servings: persons

24 raw shrimp (without the shells)
1 garlic clove
3 teaspoons olive oil
2 cups rice
salt and pepper
3 teaspoons olive oil
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
2 tablespoons cumin powder, spice
2 tablespoons curry powder, spice
8 teaspoons cilantro

1
Peel the garlic and press it. Put it in a plate with the olive oil. Add salt and pepper and then place the shrimp in this dish and leave them there so they marinate.
2
In a casserole of boiling water (with salt), boil the rice as indicated on the box.
3
During this time, prepare the sauce: in a bowl, mix olive oil, the soy sauce, the balsamic vinegar, the cumin, and the curry.
4
Wash and cut the Cilantro.
5
In a pan, fry the shrimps for 3min on each side.
6
Split the rice in 4 bowls and add the shrimps on top of the rice. Spread the cilantro and serve fast with a little bowl of sauce on the side of each bowl.

1062

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 24 raw shrimp (without the shells), 1 garlic clove, 3 teaspoons olive oil, 2 cups rice, and more.

Yes, Curry Shrimp 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.

Curry Shrimp

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