Mediterranean friendly healthy Shrimp Curry with Rice
This healthy shrimp curry is a Mediterranean-inspired twist on a classic dish — tender shrimp simmered in a light tomato-coconut sauce with garlic, herbs, and lemon. It’s flavorful yet mild, creamy yet fresh. Served over fluffy basmati or brown rice, it makes a nourishing, satisfying meal that’s perfect for lunch or dinner.
⏱ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Shrimp Curry
1 lb (450 g) shrimp, peeled and deveined
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 small zucchini, diced (optional for extra fiber)
1 tomato, chopped (or ½ cup canned crushed tomatoes)
½ cup light coconut milk or Greek yogurt (for creaminess)
½ cup vegetable or seafood broth
1 tsp ground turmeric
½ tsp ground coriander
½ tsp sweet paprika
¼ tsp ground cumin (optional)
Salt & pepper to taste
1 tbsp lemon juice
2 tbsp fresh parsley or cilantro, chopped
For the Rice
1 cup basmati or brown rice
2 cups water or broth
1 tsp olive oil
Pinch of salt
Instructions
1. Cook the Rice:
Rinse rice and add to a saucepan with water or broth, olive oil, and salt.
Bring to a boil, then reduce heat, cover, and simmer until tender (12–15 minutes for basmati, 30–35 for brown rice).
Fluff with a fork and set aside.
2. Sauté the Aromatics:
In a large skillet, heat olive oil over medium heat.
Add onion and cook for 3–4 minutes until softened.
Add garlic and sauté 30 seconds until fragrant.
3. Build the Curry Base:
Stir in chopped tomato, turmeric, coriander, paprika, and cumin.
Cook for 2–3 minutes until tomatoes soften and spices become aromatic.
Add broth and coconut milk (or Greek yogurt) and bring to a gentle simmer.
4. Cook the Shrimp:
Add shrimp and diced zucchini to the pan.
Simmer for 5–7 minutes, until shrimp are pink and opaque.
Stir in lemon juice, parsley, and season with salt and pepper.
5. Serve:
Spoon curry over warm rice.
Garnish with extra parsley, lemon wedges, or a drizzle of olive oil.
Notes & Tips
Mediterranean twist: Use olive oil instead of butter, and balance flavors with lemon, herbs, and light cream (Greek yogurt or coconut milk).
Make it creamy but light: Greek yogurt gives protein and tang; coconut milk gives silkiness.
Add veggies: Spinach, bell peppers, or cherry tomatoes work great.
Storage: Keeps well for 2 days in the fridge. Gently reheat to avoid overcooking shrimp.
❓ frequently asked questions FAQs
Q1: Is this curry spicy?
No — it’s mild and Mediterranean-friendly, using gentle spices like turmeric and paprika for flavor, not heat.
Q2: Can I use frozen shrimp?
Yes — just thaw completely and pat dry before cooking to prevent excess water.
Q3: Can I skip coconut milk?
Yes — replace with ⅓ cup Greek yogurt for a creamy, lighter texture.
Nutritional Information
Calories: ~390 kcal
Protein: 28 g
Carbohydrates: 40 g
Fat: 12 g
Fiber: 3 g
Sugar: 4 g