Shrimp Curry

This coconut shrimp curry is easy to make and incredibly flavourful. With some basic Indian spices this recipe is sure to impress anyone eating it. Ready in just 30 minutes, this quick and authentic curry is perfect over steamed rice, or with your favorite Indian flatbread.

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Why You’ll Love This

• An easy yet authentic coconut shrimp curry anyone can make.
• This recipe uses only common easy to find spices and seasonings.
• Ready in just 30 minutes this recipe lets you get a healthy meal on the table in no time.
• The coconut curry gravy is incredibly flavorful and is perfect over steamed rice.

Try my Shrimp Dip!

About this Recipe

This recipe is for an authentic Indian coconut shrimp curry. Tender shrimp are simmered in a  rich flavorful coconut milk based gravy spiced to perfection with authentic Indian spices and aromatics. Ready in just 30 minutes, this curry cooks much faster than other Indian curries.

Shrimp Curry Ingredients

This recipe uses only common, easy to find ingredients you can get at most grocery stores.

• extra-large shrimp – make sure the shrimp are properly peel and cleaned before tossing them in the curry!
• cayenne pepper – This will add a bit of heat to the curry, you can adjust the amount of spice in this recipe by varying the amount used.
• lemon juice
• coconut oil – coconut oil adds a nice flavour to this recipe and has a high smoke point. You can also use canola oil or ghee for this recipe.
• onion
• garlic
• fresh ginger
• black pepper
• salt
• turmeric
• ground coriander
• curry powder  – there are many different kinds of curry powder available, just use the standard curry powder found in the spice aisle of the grocery store.
• diced tomatoes
• coconut milk – Try and get a full fat coconut milk. There should be a nice layer of coconut cream on top when you open the can.
• cilantro, for garnish – parsley, mint, or dill can be used instead.

Recipe Variations

If you are wondering what else can be used in this curry recipe, here is a handy list of additions and substitutions you can use to make delicious curry!

Try adding some additional vegetables or replace the shrimp with more veggies for a vegetarian coconut curry. These vegetables all work very well!

• Pepper
• Hot chilies
• Squash
• Zucchini
• Potato
• Mushroom
• Carrot
• Broccoli
• Cauliflower

Shrimp is a great protein for this curry because of how quickly it cooks and takes on the flavor of the gravy. For a different twist on this curry try replacing it with one of these proteins, just make sure it’s cooked properly and tender before eating.

• Chicken
• Fish
• Beef
• Pork
• Lamb
• Goat
• Turkey

Shrimp Curry Quick Tips

• Don’t skip the marinating time, the shrimp needs a bit of time to take on the flavor since its cooking time is very short.
• Allow the gravy to simmer as long as you can before adding the shrimp. The longer it simmer, the better it will taste.
• Cook the shrimp until it’s just opaque. The hot sauce will continue to cook the shrimp so don’t let them become tough and rubbery.

Try my Garlic Shrimp!

FAQs

Shrimp Curry

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

This coconut shrimp curry is easy to make and incredibly flavourful. With some basic Indian spices this recipe is sure to impress anyone eating it. Ready in just 30 minutes, this quick and authentic curry is perfect over steamed rice, or with your favorite Indian flatbread.

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Ingredients 

For Shrimp Marinade:

• 1 pound extra-large shrimp, peeled and deveined
• ¼ teaspoon salt
• ¼ teaspoon black pepper, freshly ground
• ¼ teaspoon cayenne pepper
• 2 tablespoon lemon juice

For the sauce:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon salt, or to taste
• ½ teaspoon turmeric
• 2 teaspoon ground coriander
• 1 teaspoon curry powder
• 14½ ounce diced tomatoes
• 13½ ounce coconut milk
• 2 tablespoon cilantro, for garnish

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Instructions

• Add the salt, black pepper, cayenne, and lemon juice to a small bowl and combine. Add the cleaned shrimp and toss to coat. Allow the shrimp to marinate for at least 10 minutes in the fridge.
  
• Add oil to a skillet over medium heat. Once hot add the onion and cook for 2-3 minutes until softened. Add the garlic, ginger, black pepper, salt, coriander, turmeric, and curry powder. Stir to combine and cook for 2-3 minutes.
  
• Add the can of diced tomato to the skillet along with the coconut milk and bring to a rapid simmer. Simmer for at least 5 minutes, stirring occasionally.
  
• Add the shrimp to the pan and stir to combine, cook for at least 5 minutes until the shrimp is fully cooked.
  
• Serve over rice or with your favorite flatbread.
  
• Enjoy!
  

Nutrition

Calories: 694kcal | Carbohydrates: 27g | Protein: 38g | Fat: 53g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 286mg | Sodium: 1351mg | Potassium: 1247mg | Fiber: 5g | Sugar: 8g | Vitamin A: 796IU | Vitamin C: 32mg | Calcium: 259mg | Iron: 10mg