Indian Shrimp Curry

If you’re looking for a dish that’s bursting with flavor, easy to make, and sure to impress, look no further than this Indian Shrimp Curry. This dish brings together the tender sweetness of shrimp with a rich, spiced coconut sauce that will have your taste buds dancing. Not only is it a feast for the senses, but it also comes together in under 30 minutes, making it a perfect weeknight dinner option or an impressive dish for entertaining guests.

Why This Recipe Belongs in Your Rotation

Indian Shrimp Curry is a delightful way to explore the vibrant flavors of Indian cuisine without spending hours in the kitchen. The combination of spices creates a warm, inviting aroma that fills your home as it cooks. With its creamy coconut base and perfectly cooked shrimp, it offers a satisfying meal that’s both comforting and exotic. Plus, it’s adaptable! Whether you want to serve it over rice, with naan, or alongside a fresh salad, this dish fits beautifully into any meal plan.

Ingredients at a Glance

• 1 tablespoon canola oil, divided
• 1 pound shrimp, peeled and deveined
• 1/2 yellow onion, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 3/4 cup lite canned coconut milk
• 1/2 teaspoon Kosher salt
• Cilantro and chili peppers for garnish

Hardware & Gadgets

• Large Skillet: Ideal for sautéing the shrimp and creating the curry sauce.
• Wooden Spoon: Perfect for stirring and ensuring everything is well combined.
• Measuring Cups and Spoons: Essential for accurately measuring your ingredients.
• Knife and Cutting Board: For chopping the onion and mincing the garlic.

From Start to Finish: Indian Shrimp Curry

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients. This ensures that you have everything ready to go, making the cooking process smooth and efficient. Peel and devein the shrimp if not already done. Chop the onion finely and mince the garlic.

Step 2: Heat the Oil

In a large skillet, heat 1 tablespoon of canola oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

Step 3: Add the Spices

Stir in the ground ginger, cumin, coriander, turmeric, curry powder, paprika, and chili powder. Cook these spices with the onions for another minute, allowing them to release their essential oils and deepen in flavor.

Step 4: Incorporate the Garlic

Add the minced garlic to the skillet and sauté for an additional 30 seconds. You want the garlic to become fragrant without burning, as burnt garlic can turn bitter.

Step 5: Mix in Tomato Sauce and Coconut Milk

Pour in the can of tomato sauce and the lite canned coconut milk. Stir well to combine the ingredients, creating a smooth sauce that will envelop the shrimp.

Step 6: Add the Shrimp

Carefully add the peeled and deveined shrimp to the skillet. Stir to coat them in the sauce and allow them to cook for about 5-7 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

Step 7: Season and Garnish

Once the shrimp are cooked, sprinkle in the Kosher salt and stir to combine. Remove the skillet from the heat and garnish with fresh cilantro and sliced chili peppers for an added kick.

Step 8: Serve and Enjoy

Serve the Indian Shrimp Curry hot, either over a bed of fluffy rice or alongside warm naan. Enjoy the beautiful blend of spices and the creamy texture that makes this dish a standout.

Make It Fit Your Plan

• Vegetarian Option: Substitute shrimp with chickpeas or tofu for a hearty vegetarian dish.
• Spice Level: Adjust the chili powder and fresh chili garnishes to suit your heat preference.
• Low-Carb Version: Serve over cauliflower rice instead of traditional rice for a low-carb option.
• Meal Prep: Make a larger batch and portion it out for quick lunches or dinners throughout the week.

What I Learned Testing

• Fresh spices make a significant difference in flavor. Always opt for whole spices when possible and grind them just before use.
• The coconut milk adds creaminess, but be mindful of the quantity. Too much can overpower the dish.
• Cooking the spices properly before adding liquids helps to develop a deeper flavor profile.
• Garnishes can elevate the dish. Fresh herbs and a hint of heat from chili peppers add brightness to the curry.

Prep Ahead & Store

This Indian Shrimp Curry is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days. To store, let the curry cool completely, then transfer it to an airtight container. When you’re ready to enjoy, simply reheat it on the stove over medium heat until warmed through. If you want to freeze it, portion the curry into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Questions People Ask

Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw the shrimp completely before cooking to ensure even cooking and the best texture.

What can I serve with Indian Shrimp Curry?

This dish pairs wonderfully with basmati rice, naan, or even a simple cucumber salad for a refreshing contrast.

Is this dish suitable for meal prep?

Absolutely! Indian Shrimp Curry stores well and is perfect for making in advance for easy lunches or dinners throughout the week.

Can I make this curry dairy-free?

The recipe is already dairy-free thanks to the coconut milk, making it a great option for those with dairy sensitivities.

Save & Share

If you enjoyed this recipe for Indian Shrimp Curry, be sure to share it with your friends and family! It’s a dish that everyone will love and one that you’ll want to make again and again. Save it to your recipe collection, and don’t forget to tag your creations on social media! Happy cooking!