Spicy Garam Masala Shrimp Skillet

Name: Spicy Garam Masala Shrimp Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 pound raw shrimp (large, peeled, deveined, tails off); 1 cup basmati rice (uncooked); 2 cup water; 2 tablespoon olive oil; 0.5 yellow onion (medium, chopped); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 14.5 ounce diced tomatoes (canned, undrained); 0.5 cup coconut milk (full-fat); 1.5 teaspoon garam masala; 0.5 teaspoon turmeric powder; 0.5 teaspoon red pepper flakes; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 cup fresh cilantro (chopped)

A quick and flavorful Indian-inspired dish featuring succulent shrimp cooked in a savory tomato-coconut sauce with aromatic spices, served alongside fluffy basmati rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Indian
Difficulty: Easy
Cost: $4.06/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free
Pescatarian
High-Protein

Ingredients

1 pound raw shrimp (large, peeled, deveined, tails off)
1 cup basmati rice (uncooked)
2 cup water
2 tablespoon olive oil
0.5 yellow onion (medium, chopped)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
14.5 ounce diced tomatoes (canned, undrained)
0.5 cup coconut milk (full-fat)
1.5 teaspoon garam masala
0.5 teaspoon turmeric powder
0.5 teaspoon red pepper flakes
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup fresh cilantro (chopped)

Instructions

First, prepare your basmati rice. Combine 1 cup basmati rice and 2 cups water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 0.5 each chopped yellow onion and sauté for 3-4 minutes until softened.
Add 2 cloves minced garlic and 1 tablespoon grated fresh ginger to the skillet. Cook for 1 minute more until fragrant.
Stir in 1 (14 1/2 ounce) can diced tomatoes, 1/2 cup full-fat coconut milk, 1 1/2 teaspoons garam masala, 1/2 teaspoon turmeric powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 3 minutes.
Add 1 pound raw shrimp to the skillet and cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
Stir in 1/4 cup chopped fresh cilantro. Serve the Spicy Garam Masala Shrimp Skillet immediately over the prepared basmati rice.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in a microwave or on the stovetop.

Nutrition (per serving)

Calories: 392
Protein: 25.5 g
Carbohydrates: 46.8 g
Fat: 11.5 g
Fiber: 4.1 g
Sodium: 405 mg
Saturated Fat: 9.8 g
Sugar: 5.9 g
Cholesterol: 170 mg