Imagine a dish that transforms ordinary shrimp into a creamy, aromatic culinary masterpiece with minimal effort. This Slow Cook Curried Shrimp is your ticket to an Indian-inspired feast that will transport your senses to a world of rich, complex flavors without spending hours in the kitchen. Whether you're a busy professional or a home cook looking for an effortless yet impressive meal, this recipe promises to deliver restaurant-quality taste straight from your slow cooker.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 500g shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 400g canned tomatoes
- 200ml coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 500g of peeled and deveined shrimp, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of curry powder, 400g of canned tomatoes, 200ml of coconut milk, salt to taste, and fresh cilantro for garnish.
- In a slow cooker, add the chopped onion and minced garlic. Stir them together to combine. The onion and garlic will form the aromatic base for your curried shrimp.
- Add the tablespoon of curry powder to the slow cooker. Mix it well with the onion and garlic, allowing the spices to release their flavors.
- Pour in the canned tomatoes, including the juice, and stir to combine all the ingredients. The tomatoes will add a rich base to the curry.
- Next, add the 200ml of coconut milk to the mixture. This will create a creamy texture and a deliciously rich flavor. Stir everything together until well combined.
- Season the mixture with salt to taste. Remember that the amount of salt can be adjusted based on your preference.
- Carefully add the shrimp to the slow cooker, ensuring they are evenly distributed throughout the sauce. Gently stir to coat the shrimp with the curry mixture.
- Cover the slow cooker with its lid and set it to cook on low for 4 hours. This slow cooking will allow the flavors to meld beautifully and the shrimp to become tender.
- After 4 hours, check the shrimp for doneness. They should be pink and opaque. If they are cooked through, turn off the slow cooker.
- Before serving, give the curry a gentle stir. Taste and adjust the seasoning if necessary. If desired, you can add more salt or a pinch of additional curry powder for extra flavor.
- Serve the curried shrimp hot, garnished with fresh cilantro. This dish pairs wonderfully with steamed rice or naan bread to soak up the delicious sauce.
Tips
- Choose Fresh Shrimp: For the best results, use fresh, high-quality shrimp. If using frozen, ensure they are completely thawed and patted dry before cooking.
- Don't Overcook: Shrimp cook quickly, even in a slow cooker. Four hours on low is perfect to keep them tender and prevent them from becoming rubbery.
- Spice Customization: Adjust the curry powder to your heat preference. For a milder version, use a mild curry powder; for more kick, opt for a spicier blend.
- Coconut Milk Matters: Use full-fat coconut milk for a richer, creamier sauce. Low-fat versions can make the sauce less luxurious.
- Garnish Generously: Fresh cilantro isn't just a garnish—it adds a bright, fresh contrast to the rich, creamy curry.
- Serving Suggestions: Serve over jasmine rice, basmati rice, or with warm naan bread to soak up the delicious sauce.
- Make-Ahead Friendly: This dish tastes even better the next day, making it perfect for meal prep or leftovers.
Nutrition Facts
Calories: 178kcal
Carbohydrates: 7g
Protein: 17g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 100mg
