Rum Shrimp Curry

Dive into the exotic flavors of this Rum Shrimp Curry, a vibrant and indulgent dish perfect for spice and seafood lovers. Featuring plump shrimp marinated in zesty lime juice and aromatic curry spices, this recipe takes a tropical twist with the addition of creamy coconut milk and a splash of rich, dark rum for a subtle depth of flavor. Sautéed onions, garlic, and ginger form a fragrant base, while tomatoes, turmeric, and chili powder add a robust kick to the silky sauce. The dish comes together in just 45 minutes, making it ideal for a weeknight dinner or an impressive entertaining option. Serve this decadent curry over steamed rice or with warm naan bread, and garnish with fresh cilantro for an irresistible finish. With its unique blend of bold flavors and luxurious textures, Rum Shrimp Curry is a must-try recipe for your next culinary adventure.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams raw shrimp (peeled and deveined)
• 60 ml dark rum
• 400 ml coconut milk
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 2 medium tomatoes (diced)
• 2 tablespoons vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 0.5 teaspoon red chili powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro (chopped)

Directions

Step 1

In a medium bowl, marinate the shrimp with 1 tablespoon of lime juice, 1 teaspoon of curry powder, and a pinch of salt. Set it aside for 10 minutes.

Step 2

Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the garlic and ginger. Cook for 1 minute, stirring frequently to prevent burning.

Step 4

Add the diced tomatoes, remaining curry powder, ground turmeric, paprika, and red chili powder. Cook for 5 minutes until the tomatoes break down and the mixture starts to resemble a paste.

Step 5

Pour in the coconut milk and add the sugar and salt. Stir well to combine, then let the mixture come to a gentle simmer.

Step 6

Add the marinated shrimp to the pan and cook for 3-4 minutes until the shrimp turn pink and are fully cooked.

Step 7

Reduce the heat to low and stir in the dark rum. Let it simmer for another 2-3 minutes to incorporate the flavors and reduce slightly.

Step 8

Taste and adjust seasoning with more salt or sugar if needed.

Step 9

Garnish with fresh cilantro and serve the curry hot over steamed rice or with warm naan bread.

Nutrition Facts

Serving size	1452.6 grams (1452.6g)

Amount per serving	% Daily Value*
Calories	1152

Total Fat 29.60g	38%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 16.80g
Cholesterol 945mg	315%
Sodium 4364mg	190%
Total Carbohydrate 70.50g	26%
Dietary Fiber 7.50g	27%
Total Sugars 42.00g
Protein 125.50g	251%

Vitamin D 0IU	0%
Calcium 461mg	35%
Iron 8mg	43%
Potassium 2691mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 47.8%

Carbs: 26.8%