easy shrimp curry recipe

Written ByJenny Smyth Posted on
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The Best easy shrimp curry recipe

I’m so excited to share with you my easy shrimp curry recipe, which has become a staple in our household. I first discovered this dish while traveling through India, where it’s a popular street food.

The combination of succulent shrimp, rich coconut milk, and aromatic spices is simply irresistible. What I love most about this recipe is how adaptable it is – whether you’re serving it for a family dinner or a special occasion, it’s always a crowd-pleaser.

My kids can’t get enough of the flavors and textures, and I appreciate that it’s relatively healthy compared to other comfort food options. As someone who values home cooking and simplicity in the kitchen, I’ve found that this recipe is a perfect fit for busy weeknights or lazy Sundays.

And the best part? It’s incredibly easy to make and requires minimal prep time.

The result is a dish that’s both comforting and exotic, with a depth of flavor that will leave you wanting more. I’ve experimented with various spices and seasonings over the years, but this basic recipe remains my go-to.

The technique of sautéing the aromatics before adding the coconut milk creates a rich and creamy sauce that coats the shrimp perfectly. This recipe is truly a game-changer for anyone looking to add some excitement to their meal routine.

Easy Shrimp Curry

4.8 from 1008 votes

A quick and flavorful shrimp curry made with coconut milk and aromatic spices. This dish comes together in under 30 minutes for a satisfying weeknight meal.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Curry

1 lb large shrimp, peeled and deveined
1 tbsp vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lime juice
2 tbsp fresh cilantro, chopped

👨‍🍳Directions

1Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
2Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
3Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
4Add the red curry paste, turmeric, and cumin, and stir for 1 minute to toast the spices.
5Pour in the coconut milk and bring the sauce to a gentle simmer over medium heat.
6Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
7Add the shrimp to the skillet and cook for 3 to 4 minutes, stirring gently, until they turn pink and opaque.
8Season with salt, black pepper, and lime juice, then remove from heat.
9Garnish with fresh cilantro and serve immediately over steamed rice or with naan bread.
10The shrimp should be tender and the sauce rich and aromatic.

🔧Equipment

Large skillet or wok
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 16g❤️Cholesterol: 180mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a milder curry, use only 1 tablespoon of red curry paste. You can also add vegetables like bell peppers or spinach for extra nutrition.

Watch Video Of How Easy Shrimp Curry Works

This easy shrimp curry is one of my go to recipes for busy nights and casual get togethers. It comes together quickly with simple ingredients but tastes like something you spent hours on.

I love that I can serve it with rice or naan and everyone always cleans their plate. For leftovers I store the curry in a sealed container in the fridge for up to three days.

To reheat I warm it gently on the stove over low heat adding a splash of water or coconut milk if the sauce has thickened. I like to serve it again with fresh rice or use the leftover sauce to top a simple salad.

It also makes a great filling for lettuce wraps if you want a lighter meal.

❓ Frequently Asked Questions About Shrimp Curry

Q: What type of shrimp should I use for this recipe?

A: For the best results, I recommend using fresh or frozen large shrimp with shells removed. This will help them cook evenly and prevent any tough or rubbery texture.

Q: Can I make this recipe with chicken or fish instead of shrimp?

A: While you can substitute other proteins into this recipe, keep in mind that cooking times may vary depending on the protein’s thickness and density. Adjust your cooking time accordingly to ensure your protein is cooked through.

Q: How do I adjust the spice level to suit my family’s taste?

A: If you prefer a milder curry, reduce the amount of cayenne pepper or omit it altogether. For an extra kick, add more cayenne pepper or introduce other hot peppers like serrano or habanero.

Q: Can I make this recipe ahead of time and refrigerate it overnight?

A: Yes, you can prepare the curry sauce up to 24 hours in advance and store it in an airtight container in the refrigerator. When ready to serve, simply reheat the sauce over low heat until warmed through.

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