Indian-Inspired Shrimp Curry
with Rice, Peas & Cilantro
- Milk
- Shellfish
Plump shrimp simmer in a velvety curry sauce spiced with fragrant garam masala and ginger. Crème fraîche creates silky perfection while tomato paste adds tangy depth. It’s all spooned over fluffy jasmine rice with bright peas, fresh cilantro, and lemon for a bright finish.
Ingredients
½ teaspoon
Garam Masala
1 unit
Red Onion
1 unit
Tomato Paste
4 ounce
Peas
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Curry Powder
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 ounce
Ginger Paste
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
-
While rice cooks, halve, peel, and finely dice onion. Roughly chop cilantro. Quarter lemon.
- Rinse shrimp* under cold water and pat dry with paper towels.
- Heat a drizzle of olive oil in a medium pot over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes.
- Add tomato paste and ginger paste to pan. Cook, stirring, until fragrant, about 30 seconds.
- Stir in curry powder, garlic powder, half the garam masala, 1 cup water, and 2 tsp sugar (all the garam masala, 2 cups water, and 4 tsp sugar for 4 servings). Reduce heat to medium low; cook, stirring occasionally, until sauce has thickened, 2-3 minutes.
- Add shrimp, peas, and half the cilantro; cook, stirring, until shrimp are opaque and cooked through, 2-3 minutes.
-
Remove from heat; stir in crème fraîche. Cover to keep warm until ready to serve.
-
Fluff rice with a fork.
-
Squeeze juice from one lemon wedge (two wedges for 4 servings) into shrimp curry; stir to combine.
-
Divide rice between shallow bowls. Top with shrimp curry. Garnish with remaining cilantro. Serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many found it bland and lacking the depth of traditional tikka masala; others loved the spice blend and richness.
- Ease of prep: Simple to make with convenient ginger paste and garlic powder instead of fresh ingredients.
- Suggestions: Add extra spices, salt the shrimp before cooking, and consider using coconut milk instead of water for richer flavor.
- Portions: Generous servings that often provide satisfying leftovers for the next day.
- Spice level: Some found it too spicy while others wanted more heat; adjust garam masala to your preference.
- Peas: Mixed reactions — some loved the fresh touch, others found too many peas overwhelming the dish.
