Curry Shrimp With Cocoa Tomato Sauce Recipe

Name: Curry Shrimp With Cocoa Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: medium uncooked shrimp skin and veins removed (about 20); 2 tbs butter (divided); 1 tsp curry powder; 1/4 tsp turmeric; 1/2 tsp paprika; 1 medium onion; 1 tbs tomato paste; 3/4 c. veggetable broth; 2 medium tomatoes, diced; 1/8 tsp cayenne pepper (or to taste); 1/2 tsp crushed red pepper; 1/2 tsp cinnamon; 1/4 c. vanilla soy milk; 1 tbs unsweetened cocoa; 1/4 cup frech cilantro; texmati or basmati rice; fresh lime juice

Servings: persons

medium uncooked shrimp skin and veins removed (about 20)
2 tbs butter (divided)
1 tsp curry powder
1/4 tsp turmeric
1/2 tsp paprika
1 medium onion
1 tbs tomato paste
3/4 c. veggetable broth
2 medium tomatoes, diced
1/8 tsp cayenne pepper (or to taste)
1/2 tsp crushed red pepper
1/2 tsp cinnamon
1/4 c. vanilla soy milk
1 tbs unsweetened cocoa
1/4 cup frech cilantro
texmati or basmati rice
fresh lime juice

1
Melt 1 tbs butter in frying pan. In small bowl, mix curry, turmeric, and paprika. Season with salt and pepper. Gently place shrimp in single layer in frying pan until tender and cooked thoroughly, about 1 1/2 minutes per side. remove from frying pan. Melt remaining 1 tbs butter and add onions. Saute until onions are transluscent and begin to brown. mix tomato paste, broth, tomatoes and spices into pan. Cover and simmer for 20 minutes. In separate bowl, mix soy milk and cocoa until cocoa is fully disolved. Add soymilk mixture to pan and stir to blend. Mix in cooked shrimp and cilantro.
2
**Sauce can be refrigerated over night for falvors to meld, or it can be served immediatly**
3
Pour sauce over long grain rice, such as texmati. Squeeze fresh lime juice over dish and serve.

489

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 17 ingredients. The key ingredients include: medium uncooked shrimp skin and veins removed (about 20), 2 tbs butter (divided), 1 tsp curry powder, 1/4 tsp turmeric, and more.

Yes, Curry Shrimp With Cocoa Tomato Sauce 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!

Curry Shrimp With Cocoa Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions