Shrimp Madras Recipe

Name: Shrimp Madras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed; 1 teaspoon Curry Powder; 1 teaspoon Garam Masala; 24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered; 1 teaspoon minced garlic; 1 tablespoon vegetable oil; 1 tablespoon tomato paste; 1/4 cup coconut milk, fresh or canned; Coarse salt to taste; 1 tablespoon lemon juice; 1 bunch (6 to 7 ounces) watercress, trimmed, rinsed, and patted dry

Servings: persons

1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
1 teaspoon Curry Powder
1 teaspoon Garam Masala
24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon tomato paste
1/4 cup coconut milk, fresh or canned
Coarse salt to taste
1 tablespoon lemon juice
1 bunch (6 to 7 ounces) watercress, trimmed, rinsed, and patted dry

1
1.
2
Place the shrimp in a bowl.
3
Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
4
2.
5
Heat a frying pan over high heat until very hot.
6
Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up.
7
Whisk the tomato paste into the coconut milk and add to the shrimps.
8
Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes.
9
Sprinkle with salt and lemon juice and turn off the heat.
10
3.
11
Spread the watercress on a plate and mound the shrimps on top of it.
12
Serve immediately.

215

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed, 1 teaspoon Curry Powder, 1 teaspoon Garam Masala, 24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered, and more.

Yes, Shrimp Madras 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!

Shrimp Madras

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions