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Curried Shrimp and Melted Cherry Tomatoes

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

Hands-on time 18 mins
Total time 18 mins

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

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


  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit