Looking for the perfect dinner for two? This aromatic electric skillet shrimp curry is bound to impress your significant other on Valentine's day. Why go out to an overcrowded restaurant when you can create a delectable yet fancy shrimp curry dish at home? Bring a 5-star curry restaurant dish to your own kitchen with this recipe.
With this Valentine's Day main course recipe, you'll be set for a romantic, in-house date - or a fun night with friends. Let's not forget the convenience of this curry - there's little mess or stress, whether it's a last-minute Valentine's dinner or as a part of a multi-course meal.
The actual cooking is fairly quick and the result is tender, simmered shrimp in a thick sauce of exotic flavors. Even with minimal effort, this shrimp curry still comes out to be a fancy dinner for a passionate Valentine's Day date, just like my creamy gnocchi.
And if you're single, it's no problem. There's no reason why you can't enjoy shrimp curry by yourself! Savor this cuisine while watching a fitting romantic comedy.
This Valentine's Day red velvet cake is the perfect way to end your meal on a sweet note. You can check out more romantic Valentine's Day recipes here.
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Ingredients
- Shrimp - Just make sure the shrimp are peeled and deveined for this recipe.
- Raisins - Regular black raisins work well but you can also use sultana or golden.
- Basmati rice - Traditional Basmati rice pairs with it fantastically, especially when cooked to a fluffy finish. If you ever want to switch things up, try some jasmine rice or even some pumpkin and garlic naan bread to dip into the curry.
How to Make Electric Skillet Shrimp Curry
Step 1. Make the basmati rice according to package instructions in the electric skillet. Remove to a separate, covered dish to keep warm.
Step 2. Meanwhile, to toast the almonds, simply heat electric skillet to medium heat (300ºF), add a bit of olive oil and cook the almonds until golden brown, stirring often. Set aside.
Step 3. Add 1 tablespoon olive oil to the skillet. Add the onion, garlic and ginger and cook until the onion is translucent (around 5 minutes).
Step 4. Add the curry powder, tomato sauce and chicken broth. Cover and cook for 2 minutes.
Step 5. Add the shrimp and cook for 5 more minutes or until they are fully cooked. They should be pink and opaque (not transparent).
Step 6. Add the coconut milk and mix well. Season with salt and pepper, to taste.
Step 7. Add the fresh basil and cook for 30 more seconds.
Step 8. Dish out the rice and curry in two bowls. Top with the raisins, toasted almonds and shredded coconut. Serve!
💕 Looking for a Valentine's Day dessert? Try my Cake Pop Maker Brownie Bites, Strawberry Candy or check out some more electric skillet recipes.
Storage
Leftovers can be stored for up to 3 to 4 days in a covered container in the fridge.
Reheating
Reheat leftovers in the electric skillet or microwave.
If you tried this Valentine's Day Electric Skillet Shrimp Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Valentine's Day Electric Skillet Shrimp Curry
Ingredients
- 1 cup basmati rice
- 2 tablespoons sliced almonds
- 1 tablespoon olive oil
- ¼ cup yellow onion - chopped
- 1 tablespoon garlic - minced
- 1 tablespoon ginger - grated
- 1 teaspoon curry powder
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 pound shrimp - peeled and deveined
- ½ cup coconut milk
- 2 tablespoons fresh basil - sliced
- 1 tablespoon raisins
- 1 tablespoon shredded coconut
- salt and pepper - to taste
Instructions
- Make the basmati rice according to package instructions in the electric skillet. Remove to a separate, covered dish to keep warm.1 cup basmati rice
- Meanwhile, to toast the almonds, simply heat electric skillet to medium heat (300ºF), add a bit of olive oil and cook the almonds until golden brown, stirring often. Set aside.2 tablespoons sliced almonds
- Add 1 tablespoon olive oil to the skillet. Add the onion, garlic and ginger and cook until the onion is translucent (around 5 minutes).1 tablespoon olive oil, ¼ cup yellow onion, 1 tablespoon garlic, 1 tablespoon ginger
- Add the curry powder, tomato sauce and chicken broth. Cover and cook for 2 minutes.1 teaspoon curry powder, 1 cup tomato sauce, 1 cup chicken broth
- Add the shrimp and cook for 5 more minutes or until they are fully cooked. They should be pink and opaque (not transparent).1 pound shrimp
- Add the coconut milk and mix well. Season with salt and pepper, to taste.½ cup coconut milk
- Add the fresh basil and cook for 30 more seconds.2 tablespoons fresh basil
- Dish out the rice and curry in two bowls. Top with the raisins, toasted almonds and shredded coconut. Serve!1 tablespoon raisins, 1 tablespoon shredded coconut
Equipment
Notes
- Leftovers can be stored for up to 3 to 4 days in a covered container in the fridge.
- They can be reheated in the skillet or microwave.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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