Entree: Macau – Camarão com Caril (Macanese-style shrimp cooked in a spiced coconut-tomato curry sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 ml) curry powder
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) smoked paprika
- 1 medium tomato, diced, about 5 oz (140 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) light coconut milk
- 1/2 cup (120 ml) low-sodium chicken or vegetable stock
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) sugar
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) black pepper
- 2 sprigs fresh cilantro, chopped for garnish (or 2 tbsp / 8 g)
- 1 small green chili, sliced (optional)

Instructions

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5–7 minutes.
2. Add the garlic and ginger and cook until fragrant, about 1 minute. Stir in the curry powder, turmeric, and smoked paprika and cook 30 seconds to bloom the spices.
3. Add the diced tomato and tomato paste; cook 2–3 minutes until the tomato softens. Pour in the coconut milk and stock, bring to a gentle simmer, and stir in sugar, salt, and pepper.
4. Add the shrimp to the simmering sauce and cook until pink and just cooked through, about 3–5 minutes depending on size. Stir in the lemon juice and sliced green chili if using.
5. Taste and adjust seasoning. Remove from heat, garnish with chopped cilantro, and serve hot with steamed rice or crusty bread.