Shrimp in Pomegranate Curry

Name: Shrimp in Pomegranate Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 3 tablespoons Vegetable oil; 1 large Large onion, finely chopped; 2 teaspoons Hot curry powder; 1 tablespoon Minced garlic; 4 whole Canned tomatoes, seeded and finely chopped; ¼ cup Pomegranate molasses; ½ cup Water; Salt; Freshly ground black pepper; 1 pound Large shrimp, shelled, deveined, tails left on; ½ cup Fresh cilantro, finely chopped

Recipe GLPR18b9ea6c5b967e

Indian

Main Course

30 min

177 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant, tangy Indian-inspired curry featuring succulent shrimp simmered in a rich sauce of pomegranate molasses, tomatoes, and warm spices. The pomegranate adds a subtle sweetness and acidity that balances the heat of the curry powder, while fresh cilantro brightens each bite. This elegant dish is naturally dairy-free and ready in under 30 minutes.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

3 tablespoons Vegetable oil

1 large Large onion, finely chopped

2 teaspoons Hot curry powder

1 tablespoon Minced garlic

4 whole Canned tomatoes, seeded and finely chopped

¼ cup Pomegranate molasses

½ cup Water

Salt

Freshly ground black pepper

1 pound Large shrimp, shelled, deveined, tails left on

½ cup Fresh cilantro, finely chopped

Directions

Heat vegetable oil in a large skillet or curry pot over medium-high heat until shimmering.
Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until softened and beginning to golden at the edges.
Stir in the hot curry powder and minced garlic, stirring constantly for about 1 minute to toast the spices and cook out the raw garlic taste.
Add the chopped canned tomatoes, pomegranate molasses, and water. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer over medium heat and cook for 3-4 minutes, allowing the flavors to meld together.
Season the sauce with salt and freshly ground black pepper to taste.
Carefully add the shrimp to the simmering curry sauce, stirring gently to coat each piece.
Cook for 4-5 minutes, stirring occasionally, until the shrimp are opaque throughout and have reached an internal temperature of 145°F.
Remove from heat and stir in the fresh chopped cilantro, reserving a small amount for garnish if desired.
Divide the curry evenly among four serving bowls or plates and serve immediately, garnished with remaining cilantro if desired.

Comments

Grocery List Plus Editorial Staff4.25

Shrimp and pomegranate molasses are both strong fits for Charlotte-area grocery runs—fresh shrimp comes easily from the coast, and pomegranate molasses is stocked at Harris Teeter, Food Lion, and Kroger banners, so no special trip is required. The ingredient list is lean and most items are pantry or produce staples, keeping cost per serving reasonable at roughly $3 to $4 once shrimp is factored in. The stated 30 minutes is honest for a weeknight curry, though prep work (dicing onion and garlic, cilantro chopping) adds 5 to 8 minutes before the pan work begins. This dish suits a busy family table because it's hands-off once ingredients hit the pan, reheats well in a skillet, and carries the warm, slightly sweet-tart pomegranate note that reads nicely in North Carolina's cooler months rather than feeling out of season.