Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
Hands-on Time
18 Mins
Total Time
18 Mins
Yield
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.

How to Make It

Step 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.

Step 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.

Chef'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 www.choosemyplate.gov.

Ratings & Reviews

Easy dish that tastes good!

JMC75244
September 22, 2015
Be sure to use smaller cherry tomatoes so they pop faster. I forgot both the honey and almonds neither of which we missed. Round up on spices for a full flavor.

Fantastic!

strawblnd
May 05, 2016
I made this just as written and it was amazingly good!  The toasted almonds make it!  Don't leave them out.  Funny, there is actually no curry powder in this, but it seems like there is!  A real keeper!

Great!

JenPT
February 29, 2016
We loved this. I added more veggies and some curry powder and chicken stock for more sauce.

Restaurant Quality!

ktleyed
May 25, 2016
Surprisingly good dish. I took another reviewer's suggestion and added a little curry powder, chicken broth, and extra spice. Bumped up spices to 1.5 tsp. garam masala, 3/4 tsp. cumin, and 1/2 tsp. curry powder. Also used six garlic cloves and more salt. My cherry tomatoes were a bit larger, so I cut them in half with grand results. I sautéed half an onion and 1 stalk of celery, both minced, before adding the ginger and garlic just to bump up the flavor even more. To make the recipe even easier and to insure my shrimp were't overcooked, I skipped browning the shrimp and instead added them to the sauce before the cream. They cooked up beautifully in about two minutes. Half and half instead of heavy cream provided terrific creaminess. I think you could probably even get away with whole milk. The honey is crucial to balance out the acid of the tomatoes. The almonds could be skipped, but we really enjoyed the extra layer of crunch they provided. Guaranteed, your house will smell like an Indian restaurant after making this!