Shrimp Curry Recipe
There’s something truly magical about a simmering pot of this Shrimp Curry Recipe—it’s the kind of comforting, vibrant meal that turns any night into a special occasion. Plump shrimp are enveloped in a rich coconut-tomato sauce, tinged with warming Indian spices and a bright splash of lime. Every spoonful manages to be both luxurious and deeply satisfying, yet the recipe is quick enough for a cozy weeknight dinner. If you’re craving a dish that’s equal parts easy, aromatic, and absolutely loaded with flavor, this Shrimp Curry Recipe hits every note.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this curry is how a few thoughtfully chosen ingredients can create such a complex and irresistible flavor. Nothing here is fussy; every component builds the layers of spice, creaminess, and freshness that make this dish so special.
- Shrimp (1 1/2 pounds, peeled and deveined): Large shrimp cook quickly and stay nice and juicy; be sure they’re peeled and cleaned for convenience.
- Vegetable oil (2 tablespoons): A neutral oil helps gently sauté the aromatics and toast the spices without overpowering their flavors.
- Onion (1 medium, finely chopped): Provides a sweet backbone to the sauce and softens beautifully as it cooks.
- Garlic (3 cloves, minced): Brings a pungent, savory layer that pairs so well with the ginger and spices.
- Fresh ginger (1 tablespoon, grated): Fresh ginger adds a hint of zest and warmth—don’t skip it!
- Curry powder (2 tablespoons): The hero spice blend; choose one you love for the richest flavor.
- Ground cumin (1 teaspoon): Adds an earthy, nutty undertone that balances the sauce.
- Turmeric (1/2 teaspoon): A little turmeric brings that striking golden color and gentle bitterness that makes curries pop.
- Paprika (1/2 teaspoon): Rounds out the spice blend with subtle sweetness and a rosy hue.
- Cayenne pepper (1/4 teaspoon, optional): For those who like a kick, cayenne will add just the right tingle of heat.
- Diced tomatoes (1 can, 14 ounces): Tomatoes provide tang and body to the curry’s base—canned works perfectly here.
- Coconut milk (1 can, 14 ounces): The ultimate in creamy richness and slightly sweet flavor; it binds everything together.
- Fish stock or chicken broth (1/2 cup): Enhances the savory foundation and keeps the sauce velvety.
- Salt (1 teaspoon): Essential for elevating all the flavors—taste and adjust as you like.
- Black pepper (1/2 teaspoon): Just enough to balance the warmth of the curry.
- Lime juice (2 tablespoons): Adds a bright, fresh acidity right at the end so every bite is lively.
- Fresh cilantro (1/4 cup, chopped): For that herbaceous finish and a pop of green to make the dish sing.
How to Make Shrimp Curry Recipe
Step 1: Sauté the Aromatics
Start your Shrimp Curry Recipe by heating the vegetable oil in a large skillet over medium heat. Once shimmering, add the chopped onion and cook for about 4 to 5 minutes, stirring occasionally, until it turns soft and translucent. Next, stir in the garlic and grated ginger—breathe in that unbelievable aroma! Cook for just a minute until everything smells rich and fragrant.
Step 2: Toast the Spices
Sprinkle in the curry powder, ground cumin, turmeric, paprika, and cayenne (if using). Stir constantly for about a minute, letting the spices toast. This step unlocks their deep flavors and fills your kitchen with mouthwatering scents that’ll have everyone asking what’s for dinner.
Step 3: Build the Sauce
Pour in the diced tomatoes, coconut milk, and fish stock (or chicken broth). Stir well to combine, making sure to gently scrape up any browned bits from the bottom for that extra boost of flavor. Bring the mixture to a steady simmer and let it bubble for 10 minutes, stirring now and again, until the sauce thickens just slightly and melds together beautifully.
Step 4: Cook the Shrimp
Add the shrimp to the skillet along with salt and black pepper. Make sure the shrimp are submerged in the sauce as much as possible. Let them simmer gently for 4 to 6 minutes, turning once, just until they’re pink and perfectly cooked through—take care not to overcook for the juiciest results.
Step 5: Finish and Garnish
Turn off the heat and stir in the fresh lime juice. This last-minute splash brightens the entire Shrimp Curry Recipe and wakes up all the flavors. Sprinkle over the chopped cilantro for a gorgeous, aromatic finish. It’s ready to serve!
How to Serve Shrimp Curry Recipe
Garnishes
Don’t underestimate what a good garnish can do for your Shrimp Curry Recipe. A generous scatter of chopped fresh cilantro is classic, but feel free to add finely sliced green onions or a few extra wedges of lime on the side for squeezing. A swirl of coconut cream or a sprinkle of toasted coconut flakes also looks stunning.
Side Dishes
This curry shines brightest with a mound of fluffy steamed basmati rice, but warm naan or roti are fantastic for soaking up every last drop of the velvety sauce. For something lighter, serve it alongside a crisp cucumber salad or even simple sautéed greens to balance the richness.
Creative Ways to Present
You can serve this Shrimp Curry Recipe in wide, shallow bowls for a comforting, rustic vibe, or elevate it for a dinner party with individual ramekins alongside rice towers. For a playful touch, spoon curry into small glasses or cups for appetizer-sized portions at a party—the colors and aromas will have everyone reaching for more.
Make Ahead and Storage
Storing Leftovers
Let your leftover Shrimp Curry Recipe cool to room temperature before placing it in an airtight container. Store in the fridge for up to 2 days—the flavors deepen overnight and make for an even tastier next-day lunch.
Freezing
While the sauce from your Shrimp Curry Recipe freezes well for up to 2 months, cooked shrimp can lose their tender texture when frozen and reheated. For best results, freeze just the sauce and add freshly cooked shrimp when ready to serve.
Reheating
Reheat gently on the stovetop or in the microwave at medium power, stirring occasionally. If the sauce has thickened up in the fridge, add a splash of broth or water to loosen it while warming through.
FAQs
Can I use frozen shrimp for this Shrimp Curry Recipe?
Absolutely! Just be sure to thaw the frozen shrimp completely and pat them dry before cooking. This prevents excess water from watering down the rich curry sauce and keeps the shrimp plump.
Is this Shrimp Curry Recipe spicy?
The curry has a gentle heat, mostly from the curry powder and optional cayenne pepper. If you prefer a milder dish, simply leave out the cayenne or choose a mild curry powder blend.
What can I substitute for coconut milk?
If coconut milk isn’t your thing, you can use heavy cream for a different richness or even a plant-based unsweetened milk such as cashew milk for a lighter version. Each option will change the flavor profile slightly, but the Shrimp Curry Recipe remains delicious!
Can I add vegetables to the curry?
Definitely! Bell peppers, spinach, zucchini, or even peas are lovely here. Simply add them to the skillet along with the tomatoes and coconut milk so they’ll become tender as the curry simmers.
How do I know when the shrimp are done?
Shrimp cook very quickly—they’ll turn opaque and pink, curling slightly as they cook. Take care not to overcook, as they can become rubbery. Once they’re just pink and firm to the touch, they’re ready!
Final Thoughts
Bringing the Shrimp Curry Recipe to your table is all about celebrating bold flavors, gentle warmth, and easy joy. Whether it’s served for guests or savored as a weeknight treat, you’ll find yourself turning to this recipe again and again. I can’t wait for you to enjoy every spoonful—don’t be surprised if this becomes your new favorite dish!
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Shrimp Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic shrimp curry recipe with a creamy coconut base, infused with Indian-inspired spices. This dish is quick and easy to prepare, making it a perfect weeknight meal for seafood lovers.
Ingredients
Shrimp Curry:
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup fish stock or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat oil in a large skillet over medium heat. Add onion and sauté until softened.
- Stir in garlic and ginger, cooking until fragrant.
- Add curry powder, cumin, turmeric, paprika, and cayenne, toasting the spices.
- Stir in diced tomatoes, coconut milk, and fish stock. Simmer for 10 minutes.
- Add shrimp, salt, and pepper. Simmer until shrimp are cooked through.
- Stir in lime juice and cilantro. Serve hot with rice or naan.
Notes
- You can substitute chicken or firm white fish for shrimp if desired.
- Adjust the spice level by adding more or less cayenne.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Indian-Inspired, Asian
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 6g
- Sodium: 830mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 220mg
