This quick and easy shrimp curry is a full-flavored, creamy dish of succulent shrimp, coconut milk, and aromatics. Skip takeout because this homemade curry shrimp is ready in just 30 minutes!
For more delicious shrimp recipes try my Air Fryer Shrimp, Quick and Easy Shrimp Tacos, and Shrimp Lo Mein.
Jump to:
- Why You Will Love This Shrimp Curry Recipe:
- What is curry?
- Ingredients you need:
- How to Make Curry Shrimp:
- Alternatives and Variations:
- Pro-Tips:
- Storing and Reheating:
- FAQ:
- Related
- 📖 Recipe
- Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!
Shrimp curry is a saucy, spicy, fragrant dish made with plump shrimp, tender peppers and onions, and plenty of spices. The process is quick with no marinating involved. The aroma alone will have your mouth watering and scraping your plate for every morsel.
Why You Will Love This Shrimp Curry Recipe:
Easy! There is no need to use store-bought curry sauce because making coconut shrimp curry from scratch is simple. The cooking time is under 25 minutes with just 5 minutes of prep.
Family Friendly! This yellow curry has plenty of flavor but not too much heat so even the kids can enjoy it. Serve it with some jasmine rice for a quick meal.
Customizable! Make it spicy, switch up the sayce, add more veggies... there are no rules when it comes to making your version of the best curry shrimp!
What is curry?
Curry derives from the Tamil word "kari", which translates to "sauce." Curry comes in many forms and there are thousands of variations across the Caribbean and South Asia. Although it originated in India, it is a staple in Indian, Thai, and Jamaican cuisine.
Curry comes in both paste and powder form. There is red curry, green curry, and yellow curry. Depending on how it is prepared, curry can be spicy, pungent, sweet, or tangy.
Ingredients you need:
- Shrimp: Peel and devein the shrimp before using it in this recipe. If using frozen shrimp, defrost them first.
- Olive oil: Either canola or vegetable oil will work.
- Aromatics: I use thinly sliced onion, red bell pepper, and green bell pepper as the foundation of my flavor. Add minced garlic and fresh ginger.
- Potatoes: This makes the coconut curry shrimp more hearty. Add the peeled and cubed.
- Spices: I use a medley of curry powder, turmeric powder, and cumin powder.
- Coconut milk: It provides a rich, silky smooth consistency. The light coconut flavor also adds to the aromatic quality.
- Vegetable or chicken broth: This is the liquid base of the sauce.
- Seasoning: Use salt and pepper to taste.
Serving:
- Fresh cilantro and/or green onions chopped (for garnish)
- Cooked rice
- Naan bread (like this Cheesy Garlic Naan Bread)
- Plantains (fried tostones)
How to Make Curry Shrimp:
Sauté Veggies
Add oil to a large skillet or saucepan and bring it to medium heat. Then add the sliced onions and bell peppers and sauté until they are translucent and softened (about 2-3 minutes). Now add in the garlic and ginger and stir constantly for one minute.
Add Potatoes and Spices
Gently add the cubed potatoes into the skillet and stir around until they are incorporated. Add the curry powder, turmeric powder, cumin powder, and salt to the pan. Stir well to combine and cook for another minute to toast the spices.
Cook Shrimp
Now add the shrimp to the pan and cook until they turn pink and opaque, usually 2-3 minutes per side.
Remove the shrimp from the pan and set aside.
Simmer Curry Sauce
Then pour the coconut milk and broth into the pan, stirring well to combine with the spices and onions, and peppers. Bring the mixture to a simmer and cover it and cook for about 7 minutes to allow the potatoes to tenderize and the flavors to marry.
Add Shrimp to Curry
Season the curry with salt and pepper to taste. Then add the cooked shrimp back into the pan and stir it to coat with the coconut milk curry sauce. Simmer for 2-3 minutes.
Serve the shrimp curry over cooked white rice or brown rice, with plantains or naan. Garnish with chopped green onions or parsley. Finally, ENJOY!
Alternatives and Variations:
- Cream: I keep this dish dairy-free by using coconut milk but you can use heavy cream or evaporated milk instead.
- More Veggies: For added taste, texture, and nutrients, try adding diced tomatoes, peas, chickpeas, zucchini, or squash.
- Citrus: Add lime juice for a pop of citrus flavor to counter the spicy notes. Some recipes use brown sugar for that same reason.
- More Spice: If you want to kick the spice up a notch, consider adding red curry paste (which contains red chiles). Chili powder and cayenne pepper also add some heat.
Pro-Tips:
- Although I love generously seasoning food, be mindful of the turmeric measurements. If you use too much, it can have a bitter aftertaste.
- Raw shrimp cooks very fast (in about 2 minutes) so remember to remove them from the pan before making the curry sauce. Otherwise, they will overcook and become tough and rubbery.
- Do not use pre-cooked shrimp because the shrimp needs to simmer in the sauce for the best flavor.
Storing and Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. To reheat from the fridge, warm up leftovers over medium heat on the stove, stirring occasionally until warmed through.
FAQ:
How do you thicken shrimp curry?
Some recipes include flour in order to thicken the sauce. However, for this recipe, the starch from the potatoes adds body to the curry sauce. Coconut milk also acts enriches the texture.
What is the meaning of shrimp curry?
Curry is typically served with veggies or protein. Shrimp curry is simply a curry dish made with shrimp.
Does shrimp curry freeze well?
If the curry shrimp does not contain milk, it will freeze well. Add it to a shallow freezer-safe airtight container and the dish will last for up to 3 months.
Related: you will love this Chicken Katsu Curry as well!
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📖 Recipe
Ingredients
- 1 pound Shrimp peeled and deveined
- 1 tablespoon Olive oil (canola or vegetable oil works well)
- 1 medium Onion thinly sliced
- 1 red Bell pepper thinly sliced
- 1 green Bell pepper thinly sliced
- 2 medium Potatoes peeled and cubed
- ½ tablespoon Garlic minced
- ½ tablespoon Ginger minced
- 3 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 can 14 ounces coconut milk
- 1 cup Vegetable or chicken broth
- Salt and pepper to taste
Serving:
- Fresh cilantro and/or green onions chopped for garnish
- Cooked rice
- Naan bread
- Plantains fried tostones
Instructions
- 1. In a large saucepan or skillet, heat the oil over medium heat. Add the sliced onions and bell peppers and saute until they are translucent and softened (about 2-3 minutes). Now add in the garlic and ginger and stir constantly for one minute.
- 2. Gently add the cubed potatoes into the skillet and stir around until they are incorporated. Next, add in the curry powder, turmeric powder, cumin powder, and saltr to the pan. Stir well to combine and cook for another minute to toast the spices.
- 3. Now add the shrimp to the pan and cook until they turn pink and opaque, usually 2-3 minutes per side. Remove the shrimp from the pan and set aside.
- 4. Pour the coconut milk and broth into the pan, stirring well to combine with the spices and onions and peppers. Bring the mixture to a simmer and cover it and cook for about 7 minutes to allow the potatoes to tenderize and the flavors to marry.
- 5. Season the curry with salt and pepper to taste. Then add the cooked shrimp back into the pan and stir it to coat with the coconut milk curry sauce. Simmer for 2-3 minutes.
- 6. Serve the shrimp curry over cooked rice, with plantains or naan. Garnish with chopped green onions or parsley. And ENJOY!
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Fran says
Yum