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Shrimp curry with rice in two bowls.
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5 from 1 vote

Valentine's Day Electric Skillet Shrimp Curry

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. 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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Indian
Diet: Gluten Free
Servings: 2
Calories: 667kcal
Author: Joss Dyckson

Equipment

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
US Customary - Metric

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
    Cooked rice in electric skillet.
  • 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
    Toasted almonds in electric skillet.
  • 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
    Cooked onions, ginger and garlic in electric skillet.
  • 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
    Curry in electric skillet with lid.
  • 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
    Curry and raw shrimp in electric skillet with lid.
  • Add the coconut milk and mix well. Season with salt and pepper, to taste.
    ½ cup coconut milk
    Curry, shrimp and coconut milk in electric skillet.
  • Add the fresh basil and cook for 30 more seconds.
    2 tablespoons fresh basil
    Shrimp curry with fresh basil in electric skillet.
  • 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
    Shrimp curry in two bowls with Valentine's Day decorations.

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

Calories: 667kcal | Carbohydrates: 97g | Protein: 13g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 1043mg | Potassium: 845mg | Fiber: 6g | Sugar: 8g | Vitamin A: 649IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 5mg
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