Bombay Curried Shrimp Recipe

Dive into a vibrant culinary adventure with this Bombay Curried Shrimp recipe! Inspired by Ray's Freeware Seafood, this dish offers a tantalizing blend of aromatic spices and succulent shrimp. Prepare for a flavor explosion that will transport your taste buds straight to the bustling streets of Bombay. Easy to follow steps and a quick prep time make this a perfect weeknight meal.

Prep Time 15 mins
Cook Time 70 mins
Calories 443.4 kcal
Protein 60g
Rating 3.0 (1 Reviews)
Bombay Curried Shrimp 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bombay Curried Shrimp

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How to Make Bombay Curried Shrimp

  1. In a medium bowl, combine 1 pound of shrimp with 1/4 cup all-purpose flour. Toss gently to coat and set aside.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
  3. Add 1/2 cup finely chopped shallots and 2 tablespoons of curry powder. Sauté for 1 minute, stirring constantly, until fragrant.
  4. Add 1 medium bell pepper, chopped, and sauté for another minute.
  5. 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).
  6. Bring the mixture to a simmer and cook for 2 minutes, stirring occasionally.
  7. Add the floured shrimp to the skillet.
  8. Simmer for 4-5 minutes, or until the shrimp are pink and cooked through, stirring occasionally.
  9. 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

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