Slow cooker shrimp curry
A creamy coconut tomato curry sauce simmers all afternoon, then the shrimp go in for the last few minutes, ready to spoon over rice.
- 380 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $4.23 a serving
- 620 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 can diced tomatoes, 14.5 oz
- 1 can coconut milk, 13.5 oz
- 1½ cups long-grain white rice, rinsed
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- 1 cup frozen peas
- 1 lime, juiced
- ¼ cup cilantro, chopped (optional)
From your pantry
- 1 tsp salt
- 2¼ cups water
Each serving has about 620 calories, 34 g protein, 76 g carbs and 22 g fat, and costs about $4.23 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No diced tomatoes? Crushed tomatoes work.
- No coconut milk? Light coconut milk works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No raw shrimp? Frozen raw shrimp works.
- No frozen peas? Frozen mixed vegetables work.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Put the onion, garlic, ginger, curry powder, garam masala, tomatoes, coconut milk and salt in the slow cooker and well.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Cover and cook on low for 4 to 6 hours, until the onion is completely soft.
Timer: 240 min
About 30 minutes before you want to eat, put the rice and water in a and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Turn the slow cooker to high, in the shrimp and frozen peas, cover and cook 10 to 15 minutes, until the shrimp are pink and opaque.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 12 min 30 sec
Dolly’s tip: Check at 10 minutes. The sauce is already hot, so the shrimp cook fast.Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
in the lime juice, taste for salt and serve over the rice with cilantro on top.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Slow cooker Thai butternut squash curry
370 min
Slow cooker tofu tikka masala
290 min
Slow cooker Thai peanut tofu curry
285 min
Slow cooker salmon
150 min
High-protein dinners ›Beginner dinners ›What to make with canned tomatoes and rice ›What to make with rice and frozen peas ›What to make with canned tomatoes and frozen peas ›