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Indian Curry Shrimp

Spice Islands®

Indian Curry Shrimp


  • Prep Time: 20 minutes
  • Total Time: 50 minutes

6 servings


1/4 cup Spice Islands® Calcutta Heat Curry Powder

1/4 cup olive oil

1/4 cup fresh lime juice

2 pounds jumbo fresh shrimp, peeled and deveined, tails on

1/4 cup butter OR margarine

3 tablespoon finely diced green OR red chilies (such as jalapeño)

1/2 teaspoon Spice Islands® Garlic Powder

1/2 teaspoon Spice Islands® Ground Ginger

1 cup thinly sliced yellow onions

1 cup peeled, seeded and cubed mango (about 1 medium)

1/2 cup thinly sliced green onions

1/4 cup chicken broth

1/4 cup coconut milk


Combine curry seasoning, oil and lime juice in a large shallow dish. Add shrimp and marinate in refrigerator 20 minutes.

Preheat large skillet or wok to medium-high. Remove shrimp from marinade; discard any remaining marinade. Add shrimp, butter, and chilies to skillet; sauté 3 to 4 minutes or until shrimp begins to turn opaque. Add garlic, ginger, yellow onion, mango and green onion. Sauté 3 minutes or until shrimp are almost done. Add chicken broth and coconut milk. Bring to a boil and simmer 2 minutes. Serve over cooked basmati rice.

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