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–+ servings

Japanese Shrimp Curry

developed & tested by:

Carissa Erzen
This simple Japanese shrimp curry is incredibly simple yet densely rich in flavor. Serve cozy bowls of curry with rice, and you've got a wholesome weeknight meal!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 729 kcal

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups carrots, diced
  • 2 cups zucchini, chopped
  • 2 medium sweet potatoes, cubed
  • ¼ cup miso paste (use red, yellow, or brown miso)
  • 1 packet curry sauce (7.4 ounces)
  • 1 can coconut milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound baby shrimp
  • cooked jasmine or basmati rice (for serving)

Instructions
 

  • Heat the olive oil on medium-high heat in a large skillet. Add the turmeric and curry powder. Stir the spices for 2 to 3 minutes in the hot oil, until it becomes really fragrant.
  • Add the diced onion and cook, stirring occasionally, until the onion is soft and golden, after about 15 minutes.
  • Add the minced garlic and cook for another 2 to 3 minutes, until the garlic is soft and fragrant.
  • Add the carrots, zucchini and sweet potatoes. Cook the vegetables for 5 to 10 minutes, until the zucchini begins to soften a little.
  • Add the miso paste, curry sauce, coconut milk, salt and pepper. Stir to combine. Bring everything to a boil, then simmer for 30 minutes, until the sweet potatoes are easily pierced with a fork.
  • Once the sweet potatoes have softened, add the baby shrimp and continue to simmer for 3 to 5 minutes, until the shrimp are cooked-through.
  • To serve, add a few generous scoops of the shrimp curry on top of a bed of rice. Enjoy!!

Notes

  • Curry: I like the brand Golden Curry for the curry packet. Use either one package of the liquid, or one serving of the solid block. 
  • Storing: Allow your curry to cool completely, then store it in an airtight container in the fridge for up to 3 days. You can also portion out individual servings in separate containers, so it's ready for a meal on the go!

Nutrition

Serving: 1 serving (of 4)Calories: 729kcalCarbohydrates: 89gProtein: 28gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 143mgSodium: 1570mgPotassium: 1405mgFiber: 10gSugar: 15gVitamin A: 29918IUVitamin C: 26mgCalcium: 205mgIron: 6mg
Keyword Japanese curry, Japanese shrimp curry, seafood curry
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