Curried Shrimp and Melted Cherry Tomatoes

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Curried Shrimp and Melted Cherry TomatoesRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Find garam masala--a fragrant Indian spice blend--in the supermarket spice aisle.

Serves 4 (serving size: about 1 cup shrimp mixture and 1/2 cup rice)


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2 tablespoons olive oil, divided
1 pound peeled and deveined extra-large shrimp
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 pints cherry tomatoes
3 tablespoons heavy cream
1 teaspoon honey
1/4 cup sliced almonds, toasted
2 cups precooked brown or basmati rice
1/4 cup fresh basil leaves (optional)


Hands-on: 18 Minutes
Total: 18 Minutes

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Add shrimp to pan, and cook for 2 minutes on each side or until done. Remove shrimp from pan; keep warm.

2. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; sauté 30 seconds or until fragrant. Add remaining 1/4 teaspoon salt, garam masala, cumin, red pepper, and tomatoes to pan; cook 4 minutes or until tomatoes begin to break down. Stir in cream and honey; cook 1 minute. Add shrimp and almonds; cook 1 minute or until thoroughly heated. Serve shrimp mixture over rice. Sprinkle with basil, if desired.

Created date

March 2015

Nutritional Information

Calories 359
Fat 16.2 g
Satfat 4.1 g
Monofat 8.4 g
Polyfat 2.2 g
Protein 21 g
Carbohydrate 33 g
Fiber 5 g
Cholesterol 158 mg
Iron 2 mg
Sodium 426 mg
Calcium 117 mg