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(1,038)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,038 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

Melissa

Yummm!!! Perfect! Love the flavors of the sweet potato and curry!

Karyn

I served this at a dinner party and it was not a success. The sweet potato and shrimp combination frankly did not work for me, and I noticed that some of my guests were pushing the sweet potato around on their plates. I made a comment that this was the first time I've made the recipe, and I wasn't so sure about the flavor combination. There was general relief at the table as the guests agreed that the flavors didn't meld well. We decided that it was best to eat the bits of sweet potato first, and then enjoy the rest. If I make this again, I will omit the sweet potato and add coconut milk.

Jax

threw the peels into the instapot while the shrimp sat in marinade. used the stock to make the rice and the curry. added ginger to the onion/ pepper/ garlic mix. didn't have ghee, so used coconut oil. squeezed lime over the rice before spooning the curry over it. this would be really nice with broccoli if you didn't have/ like kale.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.