Cashew Shrimp Curry

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A flavorful one-pot Cashew Shrimp Curry can be all yours if you spend 15 minutes preparing your ingredients — I can’t stress the importance of mise en place for speeding up the cooking process.

The addition of JOI Organic Cashew Nutbase makes this Cashew Shrimp Curry a nutty, Whole30-friendly delight that’s absolutely delish any day or night of the week. It’s rich and creamy and jam-packed with warm spice flavors. Plus, the leftovers reheat beautifully, which is especially helpful in the midst of doing a Whole30.

5 from 3 votes

Cashew Shrimp Curry

A flavorful one-pot Cashew Shrimp Curry comes together with a little prep work and the addition of a rich, creamy cashew base.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
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Ingredients 

  • 1 lb. shrimp, peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon chili powder
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 14.5 ounce can crushed tomatoes
  • ¼ cup JOI Organic Cashew Nutbase
  • cups water

Instructions 

For the shrimp:

  • Heat a large skillet over medium-high heat. Add olive oil.
  • In a medium bowl, add shrimp, salt, pepper and chili powder. Toss to combine and evenly coat.
  • Dump coated shrimp into a skillet and spread into a single layer. Cook for 2 minutes per side, remove and set aside.

For the curry:

  • Prepare JOI cashew milk by combining ¼ cup JOI Organic Cashew Nutbase with 1½ cups water in a larger jar. Whisk together, or add lid to the jar and shake vigorously.
  • In the same skillet used to cook shrimp, reduce heat to medium. Add 1 tablespoon olive oil. Once heated, add diced onion and cook for a few minutes, until translucent.
  • Add minced garlic and diced red bell pepper, cooking for another 1 to 2 minutes.
  • Add spices and seasoning and stir well. Cook until fragrant, about 1 minute.
  • Add in about half of the JOI Cashew milk and stir to combine. Once bubbling, add in crushed tomatoes. Curry will begin to thicken.
  • Add the other half of the JOI Cashew milk, and cook for another 3 to 5 minutes, until a thick curry has been reached.
  • Add shrimp back into the pan and stir to heat through. Serve with riced cauliflower and lime wedges.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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5 from 3 votes (3 ratings without comment)

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