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Homemade Shrimp with Curry Leaves photo

Shrimp with Curry Leaves

This Shrimp with Curry Leaves is a flavor explosion! Fresh shrimp tossed with aromatic spices and herbs, it's a quick and delicious dish!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp shell-on and head-on
  • 1/2 teaspoon salt
  • 4 tablespoons oil
  • 2 sprigs curry leaves use only the leaves
  • 5-10 birds eye chilies chopped (adjust based on your heat tolerance)
  • 5 shallots finely chopped
  • 1 clove garlic finely chopped
  • 1 teaspoon turmeric powder
  • 1 tablespoon tamarind concentrate
  • 1/2 teaspoon sugar

Equipment

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Spatula

Method
 

  1. Start by rinsing the shrimp under cold water. Pat them dry with paper towels and season with salt.
  2. In a large skillet or wok, heat the oil over medium heat until hot but not smoking.
  3. Add the curry leaves and chopped birds eye chilies. Sauté for about a minute until fragrant.
  4. Add the finely chopped shallots and garlic. Stir-fry for 2-3 minutes until shallots are translucent.
  5. Add the seasoned shrimp and cook for about 3-4 minutes until they turn pink and opaque.
  6. Sprinkle in the turmeric powder and sugar, stirring well to combine.
  7. Add the tamarind concentrate, stirring to coat the shrimp evenly. Cook for another minute.
  8. Remove from heat and transfer to a serving dish. Serve warm with steamed rice or naan.

Notes

  • Marinate shrimp with salt and turmeric a few hours before cooking for enhanced flavor.
  • Chop shallots, garlic, and chilies ahead of time and store in an airtight container.
  • For a vegetarian option, substitute shrimp with tofu or chickpeas.