Curry Shrimp and Sweet Potato

By Ashley Lonsdale

Published March 6, 2025

Curry Shrimp and Sweet Potato
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5(1,126)
Comments
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Inspired by the charms of Caribbean curry shrimp, this recipe provides a quick and adaptable path to dinner. Once the base recipe has been memorized, any number of substitutions can be made for the shrimp and supporting vegetables. The formula is simple: While shrimp marinate in curry powder, a medley of onions, bell peppers, garlic and chiles sweat their way to succulence. Sliced onions are added in two steps — once at the beginning and again at the end, with the shrimp — to offer both a mellow sweetness and a more pungent bite. This curry can be served on its own, but prefers to be spooned over freshly steamed rice.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

381 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; 839 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

  1. 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.

  2. 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.

  3. Step 3

    Add 1½ cups of water and simmer for 2 to 3 minutes, until flavors meld. Taste and adjust seasoning if necessary.

  4. Step 4

    Add the sweet potato and kale, cover and cook for 6 to 8 minutes, until just tender.

  5. 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.

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Ratings

5 out of 5
1,126 user ratings
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Comments

Ekaterina

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.

Jeanie

@Kathy G. But Kathy - have you tried This recipe?.

Erin

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!

Julie

This recipe is not hot and no flavor dominates, not even the curry. It’s a lovely blend. The only adjustment I made after tasting it (after adding the greens) was to add lime juice (about 1 small lime.) Doing so elevated all the flavors.

Abbi

Subbed coconut milk for water Use jalapeño pepper since that was on hand . Used Chief Trini curry powder. Maybe might used more next time.

mary f

So on Instacart, I had ordered a beef chuck to make a stew. I had ordered about 3 1/2 pounds but instead I got 1 1/2 pounds… I had tried this recipe before with shrimp, and one time we didn’t have shrimp I tried it with chicken thighs. and loved it! So I figured why not let’s try it with beef so I did… First I braced the meat, obviously added a can of coconut milk added beef broth instead of water with all the veggies… Then towards the end, added the sweet potato kale, etc. I’ve also taken to adding a vanilla bean in this and a pinch of cinnamon. When I tell y’all, I was like where’s my mama? Cause this is mama slappin good!!! Tonight making it with chicken breast cause again that’s all I have in my house.

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