Ingredients for Bombay Curried Shrimp
- Large Shrimp
- All Purpose Flour
- Vegetable Oil
- Shallot
- 2 tablespoons curry powder
- Red Bell Pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- Light Coconut Milk
- Fresh Basil
- Fresh Lemon Juice
- Sugar
- Salt
- Reduced Sodium Chicken Broth
- Cooked Rice
- Sweetened Flaked Coconut
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How to Make Bombay Curried Shrimp
- In a medium bowl, combine 1 pound of shrimp with 1/4 cup all-purpose flour. Toss gently to coat and set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add 1/2 cup finely chopped shallots and 2 tablespoons of curry powder. Sauté for 1 minute, stirring constantly, until fragrant.
- Add 1 medium bell pepper, chopped, and sauté for another minute.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 cup coconut milk, 1/4 cup chopped cilantro, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (optional).
- Bring the mixture to a simmer and cook for 2 minutes, stirring occasionally.
- Add the floured shrimp to the skillet.
- Simmer for 4-5 minutes, or until the shrimp are pink and cooked through, stirring occasionally.
- Serve the Bombay Curried Shrimp over steamed rice. Garnish with a sprinkle of extra chopped cilantro and a drizzle of coconut milk, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
22g
Fat
8g
Carbs
22g