Shrimp Curry

Introduction

Shrimp Curry is a rich, aromatic, and comforting dish made with succulent shrimp simmered in a flavorful blend of spices, coconut milk (or cream), and herbs. It’s a dish that captures the warmth of Indian and Southeast Asian cooking while being simple enough for weeknight dinners. The sauce is creamy yet light, spicy yet balanced, and pairs beautifully with rice, naan, or even quinoa.

Why I Love This Recipe

I love this recipe because it’s quick to make but feels special and indulgent. The shrimp cook in just a few minutes, absorbing all the flavors of the curry sauce. The coconut milk adds creaminess while the spices create layers of flavor. It’s the kind of dish that comforts you on a busy night but also impresses guests at a dinner party.

Why It’s a Must-Try Dish

• Quick & Easy: Ready in under 30 minutes.
• Healthy & Flavorful: High in protein, full of warming spices.
• Versatile: Works with shrimp, prawns, or even chicken or tofu.
• Crowd-Pleaser: Comforting flavors that everyone enjoys.

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~320–350 per serving (varies with coconut milk type and serving style)

Cuisine & Course

• Cuisine: Indian-inspired / Southeast Asian fusion
• Course: Main Course

Ingredients

For the Curry:

• 1 lb (450 g) shrimp, peeled and deveined
• 2 tbsp vegetable oil (or coconut oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, chopped (or 1 cup canned tomatoes)
• 1 can (14 oz) coconut milk (or light coconut milk for fewer calories)
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric powder
• ½ tsp chili powder (adjust to taste)
• ½ tsp garam masala (optional, for depth)
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Optional Add-ins:

• 1 cup spinach, kale, or peas (for extra veggies)
• ½ lime, juiced (for brightness)

Simple Cooking Directions

1. Sauté onions, garlic, and ginger.
2. Add spices and tomatoes, cooking into a sauce.
3. Stir in coconut milk and simmer.
4. Add shrimp and cook until pink and tender.
5. Garnish and serve hot with rice or naan.

Step-by-Step Preparation Method

1. Prepare Shrimp
   • Rinse and pat dry the shrimp. Set aside.
2. Make the Base
   • Heat oil in a skillet or wok over medium heat.
   • Add onions, sauté until golden brown (5–6 minutes).
   • Stir in garlic and ginger, cooking for 1 minute.
3. Add Spices and Tomatoes
   • Mix in curry powder, cumin, coriander, turmeric, chili powder, and garam masala.
   • Stir for 1–2 minutes until fragrant.
   • Add tomatoes and cook until softened into a thick sauce.
4. Simmer with Coconut Milk
   • Pour in coconut milk, stir well, and bring to a gentle simmer.
   • Season with salt and pepper.
5. Cook Shrimp
   • Add shrimp and cook for 3–5 minutes until pink and opaque.
   • Be careful not to overcook, or they’ll become rubbery.
6. Finish & Garnish
   • Squeeze lime juice over curry.
   • Garnish with chopped cilantro.

How to Serve

• Serve hot with steamed basmati rice or fluffy jasmine rice.
• Pair with naan, paratha, or roti for dipping.
• Add a side of cucumber raita or pickled onions for balance.

Additional Recipe Tips

• Use fresh shrimp for best flavor; frozen shrimp works if thawed properly.
• Toasting the spices in oil brings out their richness.
• For a thicker curry, simmer longer before adding shrimp.
• For a lighter version, use low-fat coconut milk or Greek yogurt.

Variations

• Spicy Goan-Style Shrimp Curry: Add more chili and tamarind paste.
• Thai-Inspired Shrimp Curry: Use Thai red curry paste instead of Indian spices.
• Vegetarian Option: Replace shrimp with chickpeas, tofu, or paneer.
• Shrimp & Veggie Curry: Add bell peppers, peas, or spinach.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze the sauce without shrimp for up to 2 months. Add fresh shrimp after reheating to avoid overcooking.
• Reheating: Warm gently on the stovetop; add a splash of water if the sauce thickens.

Special Equipment Needed

• Large skillet, wok, or sauté pan
• Wooden spoon or spatula
• Sharp knife for prepping ingredients

FAQ

Q1: Can I use frozen shrimp?
Yes, thaw them completely and pat dry before cooking.

Q2: Can I make it less spicy?
Absolutely—reduce or skip chili powder. The curry will still be flavorful.

Q3: Can I use cream instead of coconut milk?
Yes, heavy cream works but won’t have the same tropical flavor.

Q4: How do I prevent shrimp from overcooking?
Cook only until they turn pink and curl—about 3 minutes.

Q5: Can I meal prep this recipe?
Yes! Make the sauce ahead and add shrimp when ready to serve.

Conclusion

Shrimp Curry is a quick, flavorful, and satisfying dish that beautifully balances spice, creaminess, and freshness. It’s versatile, easy to adapt, and makes for a comforting meal that feels gourmet yet approachable. Whether you’re cooking for your family or impressing guests, this curry is a must-try recipe that will become a staple in your kitchen.