Description
This vibrant Curry Shrimp and Sweet Potato recipe combines succulent shrimp with tender sweet potatoes, kale, and aromatic spices for a flavorful one-pan meal. The dish features a rich curry blend and fragrant herbs, perfect served over fluffy rice for a comforting and nutritious dinner.
Ingredients
Scale
Shrimp Marinade
- 1 pound shrimp, peeled, deveined, and tails removed
- 1/2 large yellow onion, sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon curry powder
Main Dish
- 1/4 cup ghee or extra-virgin olive oil
- 1/2 large yellow onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, sliced
- 2 small bird’s-eye chiles, sliced
- 1 large unpeeled sweet potato (about ¾ pound), sliced into 1/2-inch-thick half-moons
- 2 cups destemmed, chopped kale
- 1 tablespoon curry powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups water
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Instructions
- Marinate Shrimp: In a medium bowl, combine the peeled and deveined shrimp with half of the sliced onion. Season with salt, freshly ground black pepper, and 1 tablespoon of curry powder. Mix well and set aside to allow flavors to infuse.
- Sauté Aromatics: Heat the ghee or olive oil in a large skillet over medium-high heat. Add the remaining sliced onion, red bell pepper, garlic, and bird’s-eye chiles. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are softened but still vibrant.
- Season Vegetables: Sprinkle the remaining tablespoon of curry powder, along with salt and pepper, over the vegetables. Cook for another 1 to 2 minutes, stirring, until the curry is fragrant and well incorporated.
- Simmer Base: Pour in 1 1/2 cups of water and bring to a simmer. Let it cook for 2 to 3 minutes to meld the flavors together. Taste and adjust seasoning as needed.
- Cook Sweet Potato and Kale: Add the sweet potato slices and chopped kale to the skillet. Cover and cook for 6 to 8 minutes, until the sweet potatoes are just tender, stirring once or twice to prevent sticking.
- Cook Shrimp Mixture: Add the marinated shrimp and onion mixture to the skillet. Cover and simmer for 5 to 6 minutes until the shrimp turn opaque and are cooked through completely.
- Serve: Serve the curry shrimp and sweet potato hot over cooked rice. Garnish with fresh chopped cilantro for added brightness and flavor.
Notes
- You can substitute ghee with olive oil for a lighter version.
- Bird’s-eye chiles add heat; adjust according to spice preference or omit for less heat.
- Ensure shrimp are fresh and properly deveined for best texture and flavor.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Serve with steamed basmati or jasmine rice for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: Curry shrimp, sweet potato curry, one-pan shrimp recipe, easy curry, healthy shrimp dish, kale curry, seafood curry
