Curried Shrimp with Sigona’s Jalapeño Olive Oil

Curried Shrimp with Sigona’s Jalapeño Olive Oil

Recipe courtesy of Veronica Foods.
Total Time 25 minutes
Course Main Course
Servings 4



  • 2 Tbsp Sigona’s jalapeño olive oil it is spicy, so you can cut it with regular olive oil, if needed
  • 1 onion chopped
  • Salt and pepper to taste
  • 2 Tbsp tomato paste
  • 1/2 to 1 Tbsp curry powder more or less to taste
  • Fresh minced ginger to taste
  • 1 tomato chopped
  • 1/4 cup vegetable broth
  • 1 can coconut milk
  • About 2 Tbsp fresh lime juice
  • 1 lb medium shrimp shelled and deveined
  • Salt and pepper to taste


  • Heat oil in a large skillet over medium heat. Add chopped onion and salt. Cook, stirring occasionally, until onion begins to soften. Add 2 tablespoons of tomato paste, curry powder and fresh ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
  • Add 1 chopped tomato to skillet, cook, stirring, until it begins to release juices. Add 1/4 cup vegetable broth and simmer until tomatoes have slightly broken down, 3 to 5 minutes.
  • Add one can of coconut milk and the lime juice to skillet; stir to combine and let it simmer until the sauce thickens. Add shrimp, salt and pepper; cook until shrimp are opaque.
  • Serve hot over basmati rice, garnished with fresh herbs and a wedge of lime, if desired.
Keyword jalapeño olive oil, shrimp
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