Shrimp and Corn Curry Recipe

Name: Shrimp and Corn Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, preferably canola; 3 tablespoons curry powder; 1 medium onion, chopped; 1 tablespoon black mustard seeds; 1 1/2 pounds shrimp, peeled and de-veined; 2 medium tomatoes, cored and chopped; 2 cups cooked corn kernels (see Micro-Tips); 1 tablespoon peeled and grated fresh ginger; 1 to 2 tablespoons fresh lemon juice; 1/4 cup chopped cilantro; 1 1/2 teaspoons kosher salt; Freshly ground black pepper to taste

Servings: persons

2 tablespoons vegetable oil, preferably canola
3 tablespoons curry powder
1 medium onion, chopped
1 tablespoon black mustard seeds
1 1/2 pounds shrimp, peeled and de-veined
2 medium tomatoes, cored and chopped
2 cups cooked corn kernels (see Micro-Tips)
1 tablespoon peeled and grated fresh ginger
1 to 2 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste

1
Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid.
2
Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
3
Stir in shrimp.
4
Cook, covered, for 3 minutes.
5
Remove from oven.
6
Stir in tomatoes, corn and ginger.
7
Cook, covered, for 5 minutes.
8
Remove from oven.
9
Stir in remaining ingredients.

369

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, preferably canola, 3 tablespoons curry powder, 1 medium onion, chopped, 1 tablespoon black mustard seeds, and more.

Yes, Shrimp and Corn 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.

Shrimp and Corn Curry

How did you like this recipe?

Frequently Asked Questions