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 Sep 2026- Flavor: Many loved the spiced curry sauce, calling it rich and satisfying; others found it bland or missing depth, with some noting it tasted more tomato-forward than curry-like 🍲.
- Ease of prep: The dish comes together quickly and is straightforward to make, though some found the shrimp took longer to cook than the 2–3 minutes stated.
- Suggestions: Use all the garam masala instead of half for a stronger curry flavor; add coconut milk in place of water for a creamier, more rounded sauce. Consider swapping peas for chickpeas, spinach, or another vegetable if peas aren't your thing.
- Leftovers: One reviewer had enough for three portions and found it made a great next-day meal; another noted a small amount was left over for lunch.
- Portions: A few felt the rice portion was too large relative to the curry, and some wished for slightly more curry sauce overall.
