Shrimp Curry


  • 1 lb Anna Marie Shrimp, defrosted
  • 1/2 tsp baking soda
  • 1 onion diced
  • Roasted Garlic Avocado Oil
  • 1 Tbl Madras Curry Powder
  • 1 Tbl flour (optional)
  • 1 can petite diced tomatoes
  • 1 can coconut milk
  • 1-2 cups stock (see note)
  • 1/4 tsp Garam Masala
  • Salt, to taste
  • Parsley, chives or cilantro for garnish
  • Aleppo Chile Flakes for garnish
  • Prairie Ronde Rice, cooked according to package directions


  1. In a bowl, combine the shrimp with the baking soda. This step helps keep the shrimp from getting mushy. Set aside. Heat a pot over medium heat. Drizzle in the Roasted Garlic Avocado Oil to cover the bottom of the pot. Add in the diced onion. Cook until softened and translucent-about 5 minutes. Sprinkle in the Madras Curry Powder and stir to form a paste with the onions. Cook for two minutes or until fragrant.
  2. Optional: Sprinkle the flour over the onions if you’d like a thicker curry “gravy.” Stir until the flour is absorbed and cook for about two minutes. (You are essentially creating a roux at this point.)
  3. Add in the canned tomatoes, coconut milk and stock. Add the entire two cups for a “soupier” curry. Add only 1 cup for a thicker, stew-like curry. (At this point, you could add some “stretch” add ins: canned chickpeas or a diced sweet potato.) Bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the shrimp and Garam Masala. Reduce the heat to low-you want to gently poach the shrimp. Cook until the shrimp are opaque pink, firm to the touch and completely cooked through-about 8 minutes. Taste and adjust with salt if needed. Serve over Prairie Ronde Rice and garnish with parsley, chives and/or cilantro and a sprinkle of Aleppo Chile Flakes.

    Recipe and photo courtesy of Anne Milneck & Red Stick Spice Co.

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