Shrimp Curry Recipe

Easy Coconut Shrimp Curry

A flavour-filled shrimp curry with an aromatic coconut cream sauce cooks in no time from scratch! Forget jarred sauces….this sauce will have you licking your plates clean! Make an incredible dinner with minimal ingredients. You’ll be surprised at how GOOD this curry is!

Prep: 10min

Total: 22min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 465 kcal, Protein 28 g, Saturated Fat 22 g, Fiber 3 g, Carbohydrate 15 g, Fat 25 g, servingSize 1 serving

Ingredients:

• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric ((or curry powder))
• 3/4 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 1/2 tablespoons oil, (divided)
• 1 pound (500g) peeled Jumbo-sized shrimp, (tails on or off)
• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 onion, (finely chopped)
• 5 cloves garlic, (minced)
• 2 teaspoons minced ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder (or curry powder)
• 14 oz. (400g) can crushed tomatoes, (or Passata for a smoother sauce)
• 1/2-1 teaspoon red chili powder, (adjust to your taste preference)
• 1 teaspoon salt
• 1 1/2 teaspoons brown sugar
• 13.5 fl oz (400ml) can coconut milk, (or coconut cream)
• 2 tablespoons freshly chopped cilantro, (to garnish)

Instruction:

1. Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
2. Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.

Coconut Shrimp Curry

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that’s perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Prep: 10min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, Saturated Fat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving, unSaturated Fat 2 g

Ingredients:

• 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
• 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 (or parsley))
• cooked rice for serving

Instruction:

1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
2. While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
3. Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.

Shrimp Curry

This Coconut Curry Shrimp is huge on flavor, low on effort, customizable, pantry friendly and can’t-stop-eating-delicious. It’s made with juicy, plump shrimp in a fragrant, lusciously creamy, coconut curry tomato sauce laced with a tapestry of spices, aromatic ginger, garlic and cilantro. I’ve made this shrimp curry recipe with my favorite potatoes, cauliflower and bell peppers but you can use whatever veggies you love or have on hand. Serve this recipe over rice, zoodles, etc. with naan and prepare for the barrage of compliments!

Prep: 10min

Total: 45min

Yield: 6

Ingredients:

• 1 pound extra-large shrimp (26-30 ct.), (peeled and deveined)
• 1 tablespoon lime juice
• 1 teaspoon curry powder (yellow)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8-1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil ((for cooking))
• 1 13.5 oz. can quality coconut milk
• 1 tablespoon cornstarch
• 1 medium onion, (chopped)
• 2 cups 1/2-inch cubed, (peeled, Yukon gold potatoes)
• 1 1/2 cups cauliflower florets
• 1 red bell pepper, (sliced)
• 1 tablespoon freshly grated ginger
• 6 garlic cloves, (minced)
• 1 tsp EACH curry powder (yellow), ground cumin, ground coriander, ground turmeric, paprika, chili powder, salt
• 1/4 tsp cayenne pepper, (more or less to taste)
• 1/8 tsp EACH ground cinnamon, nutmeg
• 1 14 oz. can crushed tomatoes
• 1/2 cup low sodium chicken broth, (plus more as needed)
• 1 teaspoon dried basil
• 1 tablespoon lime juice
• 3 tablespoons minced fresh cilantro

Instruction:

1. Marinate shrimp: Whisk 1 tablespoon lime juice and Shrimp seasonings together in a large bowl. Add the shrimp and turn to evenly coat. Set aside while you prep the rest of the ingredients.
2. Cook Shrimp: Heat 2 tablespoons olive oil over medium-high heat in large saucepan/braiser (this is the exact one I use). Add the shrimp in a single layer and cook just until opaque, flipping halfway through, about 2 minutes per side. Transfer to a plate. You can remove the tails once cooled, if desired.
3. Curry sauce: Whisk the coconut milk and cornstarch together in a liquid measuring cup (or bowl); set aside.
4. Add another drizzle of oil to the pan if needed. Add the onions and potatoes and cook over medium-high heat, until the onions are softened, about 5 minutes. (I recommend measuring out the spices in between stirring the onions/potatoes).
5. Add the cauliflower, bell peppers, ginger, garlic and all seasonings and cook 1 additional minute. Stir in the coconut milk, crushed tomatoes, chicken broth and basil.
6. Cover with the lid slightly askew, with about a 1-inch opening, and bring to a simmer. Simmer for 15-20 minutes, until the potatoes are tender, stirring and replacing the lid occasionally so the bottom doesn’t burn. Add additional broth as needed to achieve your desired sauce consistency.
7. Stir in the lime juice and cilantro, followed by the shrimp. Season with additional cayenne pepper (taste first!) and garnish with additional cilantro and lime if desired. Serve with rice, zoodles, etc.

PRAWN CURRY | PRAWNS GRAVY RECIPE | PRAWN MASALA CURRY | SHRIMP CURRY

FAQ

How do you not overcook shrimp in a curry?

What to make with coconut shrimp?

1. French Fries. You can never go wrong with a classic side dish. …
2. Au Gratin Potatoes or Broccoli. Enough to pass! …
3. Steamed Veggies. Nothing makes you feel better than eating a hot and healthy meal. …
4. Twice Baked Potatoes. Another easy dish! …
5. Pasta. …
6. Something Sweet.

What is curry powder made of?