Looking for the perfect dinner for two? This aromatic Electric Skillet Shrimp Curry recipe 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? Not only is this healthy shrimp curry walking a fine line between spicy and sweet, but it also delivers a nice crunch from the sliced toasted almonds.
Read on to find out how you can bring a 5-star curry restaurant dish to your own kitchen.
With this Valentine’s Day main course recipe, you’ll be set for a romantic, in-house date – or a fun night with friends. With notes of basil and ginger, mixed with sweet juicy raisins, you get a robust, full-bodied flavor.
Traditional Basmati rice pairs with it fantastically, especially when cooked to a fluffy finish. If you ever want to switch things up, try some Naan bread to dip into the curry.
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 fast 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.
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.
Did you enjoy this shrimp curry for Valentine’s Day? Let us know in the comments.
Valentine’s Day Electric Skillet Shrimp Curry
- 2 tbsp. sliced almonds
- 1 tbsp. olive oil
- ¼ cup onion - chopped
- 1 tbsp. garlic - chopped
- 1 tbsp. ginger - chopped
- 1 tsp. curry powder
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 lb. shrimp - peeled
- ½ cup coconut milk
- 1 cup basmati rice
- 2 tbsp. basil - sliced
- 1 tbsp. raisins
- 1 tbsp. shredded coconut
- Salt and pepper - to taste
- To toast the almonds, simply heat skillet to medium heat, add a bit of olive oil and cook the almonds until golden brown, stirring often. Set aside.
- Heat electric skillet to 300ºF.
- Add olive oil to the skillet. Add onion, garlic and ginger and cook until onion is translucent (around 5 minutes).
- Add curry powder, tomato sauce and chicken broth. Cook for 2-3 minutes, covered.
- Add shrimp and cook for 5 more minutes, or until they are pink and cooked through.
- Add coconut milk and mix well. Season with salt and pepper, to taste.
- Make the basmati rice according to package instructions, and serve with the curry.
- Top with basil, raisins, toasted almonds and shredded coconut.
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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