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Fish, Africa and overseas

Shrimp curry with rice

Shrimp curry with rice is a Reunion Island dish for 4, ready in 40 minutes, rated easy, at about €4.10 per person. Shrimp simmer in a tomato sauce seasoned with turmeric, ginger and chili. The key to success is the sauce, which should already taste great before the shrimp go in.

Tonight we're having a Reunion style shrimp curry, plump shrimp in a turmeric and ginger sauce.

Shrimp curry with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.10
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Shrimp curry is built on a tomato sauce that's been given time to reduce and concentrate, scented with turmeric and ginger, with just enough chili to add a kick without overwhelming it. The shrimp cook for only a few minutes, just long enough to turn that telltale pink color and soak up all those flavors. The rice on the side is mostly there to mop up the sauce you won't want left on the plate.

This is a weeknight dish that breaks up the routine without asking for much effort, and it works just as well for a dinner with guests. Kids generally love shrimp and rice, so you can keep the chili on the side if you have sensitive eaters at the table. Mon Chou suggests keeping the shrimp in their shells during cooking, it's what makes the real difference in the sauce's flavor.

The ingredients

4 people

Fish counter

  • Large raw shrimp 700 g

Fruits and vegetables

  • Onions 2
  • Tomatoes 3
  • Garlic 3 cloves
  • Fresh ginger 25 g
  • Thyme 3 sprigs
  • Chili pepper 1

Pantry

  • Turmericoften in the pantry 1.5 tsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Shellfish

The step by step recipe

  1. Cook the sliced onions, garlic and ginger in the oil with the turmeric until softened. 6 min

    Stir constantly, turmeric stains and burns quickly.

  2. Add the tomatoes, thyme and chili, then let it reduce until you get a thick sauce. 15 min

    The sauce should already taste good before the shrimp go in, taste it.

  3. Add the shrimp, stir to coat them in the sauce and cover. 5 min

    As soon as they turn pink and curl up, turn off the heat.

  4. Cook the rice in salted water while the curry rests for a few minutes. 11 min

    Resting off the heat lets the shrimp soak up the sauce.

  5. Serve in shallow bowls with rice and plenty of sauce.

    Set a bowl in the middle of the table for the shells.

Our tips to get it right

  • Pick ripe tomatoes, they break down faster and give the sauce a naturally sweeter edge.
  • If the sauce starts sticking as it reduces, add a splash of water instead of raising the heat, turmeric scorches easily.
  • Always let the curry rest off the heat for a few minutes before serving, the shrimp keep soaking up sauce without overcooking.

The variations

  • Swap the shrimp for a firm white fish like cod, cutting the cooking time down to 3 minutes.
  • For a vegetarian version, replace the shrimp with roasted eggplant chunks added at the end of cooking.
  • For kids or when you're short on time, pull out the whole chili before serving and plate the sauce separately from the rice.

What to serve it with

  • Plain white rice
  • Fresh tomato rougail
  • Squeeze of lime

Storage

The curry keeps for 2 days in the fridge in a sealed container, stored separately from the rice. It doesn't freeze particularly well since the shrimp turn rubbery. Reheat it gently in a saucepan over low heat so the shrimp don't overcook.

Questions about this dish

Can you use frozen shrimp for this curry?

Yes, thaw the shrimp completely and pat them dry before adding them to the sauce. Otherwise they release too much water and water down the sauce.

Do you need to peel the shrimp before cooking?

No, keep the shells on during cooking since they flavor the sauce. Everyone can peel their own shrimp right at the table.

Can you make the curry sauce ahead of time?

Yes, you can make the tomato sauce the day before and keep it in the fridge. Just reheat it and add the shrimp at the last minute.

How do you tone down the heat if you're worried about the chili?

Add the chili whole, without cutting it, and remove it before serving. The sauce keeps a light warmth without turning too spicy.

How long does it take to make a Reunion style shrimp curry with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Reunion style shrimp curry with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Reunion style shrimp curry with rice cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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