Curry Shrimp and Sweet Potato
Published March 6, 2025
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound shrimp (ideally as large as you can find), peeled, deveined and tails removed
- 1large yellow onion, sliced
- Salt and freshly ground black pepper
- 2tablespoons curry powder
- ¼cup ghee or extra-virgin olive oil
- 1red bell pepper, sliced
- 2garlic cloves, sliced
- 2small bird’s-eye chiles, sliced
- 1large unpeeled sweet potato (about ¾ pound), sliced into ½-inch-thick half-moons
- 2cups destemmed, chopped kale
- ¼cup chopped fresh cilantro
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
382 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 27 grams protein; 845 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the shrimp and half the sliced onion to a medium bowl and season with salt, pepper and 1 tablespoon of the curry powder. Set aside to marinate.
- Step 2
Heat the ghee in a large skillet over medium-high. Add the remaining sliced onions, along with the bell pepper, garlic and chiles, and cook for 3 to 5 minutes, stirring occasionally, until the vegetables are just softened. Season with the remaining 1 tablespoon curry powder, plus salt and pepper, and cook for 1 to 2 minutes, until fragrant.
- Step 3
Add 1½ cups of water and simmer for 2 to 3 minutes, until flavors meld. Taste and adjust seasoning if necessary.
- Step 4
Add the sweet potato and kale, cover and cook for 6 to 8 minutes, until just tender.
- Step 5
Mix in the marinated shrimp and onion mixture, cover and simmer for 5 to 6 minutes, until shrimp are opaque and cooked all the way through. Serve hot over rice, with a sprinkle of cilantro.
Private Notes
Comments
This recipe is very tasty and comes together easily. Bonus: you do not have to peel the sweet potato. I also used a Serano pepper. For the curry, my recommendation is a Jamaican, West Indian curry powder. Blue Mountain Country makes excellent curry powders. You have a choice of mild or hot, perhaps medium too. I used the mild for this recipe and it was delicious. If you cannot find a Jamaican curry powder, I recommend Bolst's, which also comes in mild and hot. I made the recipe "as is" except for the Serrano substitution. I will definitely make it again. Next time, I will slice the onion into half moon slices. Full slices of the large onion called for in the recipe was a little much.
I dislike kale. What would be a good substitute?
Spinach and shrimp are a natural marriage. Cut-up green beans and/or asparagus could also replace the kale to provide a green element. I would also add a splash or two of coconut milk to take this over the top!
Excellent and easy dish! My husband also gave it a big thumbs up. We will serve it again. I substituted spinach instead of kale and added it at the very end a few minutes before the dish was done. I highly recommend adding, as one reviewer suggested, unsweetened coconut milk. I used 3/8 cup for 2 servings. It definitely makes it more special and delicious!
A squeeze of lime before serving would add a nice note to a very good dish.
After reading other comments, I substituteed vegetable stock for the water. That was the only change I made and it was delicious! I cooked it in an enamel cast iron skillet.
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