Curried shrimp and vegetables is an easy recipe with a complex curry taste. It is super fast to make and only has six ingredients, so it can be made on the go. This recipe goes from frozen to completely cooked in less than 30 minutes!
Curried Shrimp?
Growing up, I had a bad experience with a very spicy curry at a young age and always thought I didn’t like curry. After learning to make my own and realizing that it didn’t have to be too spicy, I fell in love with curries and now sneak curry powder into many recipes.
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If you aren’t a fan of curry, you can make this with a simple mix of garlic, salt, pepper, and basil, or any of my homemade herb and spice blends. If you don’t eat shrimp, you can make this chicken and vegetable stir fry instead in the same amount of time.
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Curried Shrimp & Vegetables Recipe
Servings
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Notes
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What are your favorite vegetables to eat with shrimp?
Definitely a healthy meal, but it needs more flavor. This was pretty bland. Next time I would add fresh garlic, ginger, salt, pepper, red pepper flakes or curry paste, and maybe some fresh basil.
Ok. I am so interested in your take on shrimp and the (un?)healthiness of it. I notice that you have more than one shrimp recipe on here. I LOVE shrimp and have sadly consigned my family to not having it because it either comes out of a hole in the ground in Indonesia, or from polluted waters. And actually, we live in the mid atlantic region of the east coast so we can ONLY get farm raised shrimp from Asia. Ever since the last oil spill in the Gulf I have NEVER found another bag of “wild caught” shrimp. Thoughts? I would love to be able to eat shrimp again! Love your blog!
MMM, sounds so good! I’m going to make it this week!