If you’ve ever thought cooking Indian food at home was too complicated or time-consuming, this Indian Shrimp Curry will change your mind. It’s quick, light, and full of flavor — ready in about 20 minutes, with ingredients you can find at almost any grocery store.
The first time I made this dish, it was a busy weeknight. I was craving something cozy and a little special but didn’t want to spend an hour in the kitchen. By the time the shrimp were perfectly tender and the coconut-tomato sauce was bubbling, my kitchen smelled like my favorite Indian takeout spot. Except this version was lighter, fresher, and way faster.
Why You’ll Love This Shrimp Curry
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Quick and easy: From chopping to plating, you’re eating in about 20 minutes.
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Light but satisfying: The coconut milk makes it creamy without feeling heavy.
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One-pan magic: Less cleanup but all the flavor of a slow-simmered curry.
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Flexible: Works with shrimp, chicken, tofu, or even salmon.
Ingredients You’ll Need
Here’s what makes this curry so flavorful without being complicated:
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Shrimp: Medium or large, peeled and deveined. They cook quickly and soak up the curry flavors beautifully.
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Lite coconut milk: Creamy but lighter than traditional heavy cream, keeping the dish balanced.
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Tomato sauce: Adds body and tanginess to the curry base.
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Indian spices: Garam masala, turmeric, cumin, and coriander. These are pantry staples you can easily find at most grocery stores.
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Garlic and ginger: The aromatic base that makes the sauce irresistible.
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Fresh cilantro: For a bright, fresh finish.
How to Make Indian Shrimp Curry
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Bloom the spices: Heat a little oil in a skillet, then sauté garlic, ginger, and spices for just a few seconds to release their aromas.
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Build the sauce: Stir in the tomato sauce and coconut milk, and let it simmer until it’s slightly thickened.
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Cook the shrimp: Add the shrimp to the bubbling sauce and cook for 3–4 minutes until pink and tender.
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Finish and serve: Sprinkle fresh cilantro over the top and serve hot with steamed rice, naan, or even cauliflower rice for a lighter option.
Tips for Perfect Shrimp Curry
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Don’t overcook the shrimp: They only need a few minutes. Once they curl into a “C” shape and turn pink, they’re done.
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Taste and adjust: Curry is all about balance — add a squeeze of lemon if you want a little brightness or a pinch more salt if needed.
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Make extra sauce: The curry base freezes beautifully. Double the sauce, freeze half in portions, and you’ll have a ready-to-go meal starter for another night.
Meal Prep Idea
I often make a double batch of the sauce on Sundays and freeze half in ice cube trays or small zip-top bags. It’s a lifesaver on busy nights — just warm the sauce, add fresh shrimp or chicken, and dinner’s ready in minutes.
Serving Suggestions
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With rice: Basmati or jasmine rice soaks up the sauce perfectly.
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With naan or roti: To scoop up every last drop of curry.
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With cauliflower rice: A lighter, low-carb option that still feels hearty.
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With roasted veggies: Try it with roasted cauliflower or green beans for extra color and nutrition.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just thaw them in cold water first, then pat dry before cooking.
What if I don’t have garam masala?
You can use curry powder as a substitute. The flavor profile will be slightly different but still delicious.
Can I make it spicier?
Absolutely — add a chopped chili, a pinch of cayenne, or extra red chili flakes to the sauce.
How long does it keep?
Leftovers store well in the fridge for up to 3 days. Gently reheat on the stove to avoid overcooking the shrimp.
Can I use chicken or tofu instead?
Yes, both are great. Just adjust the cooking time — chicken needs a bit longer, and tofu just needs to warm through in the sauce.
Indian Shrimp Curry
This Indian Shrimp Curry is rich, creamy, and bursting with warm spices — yet comes together in just 15 minutes.
Ingredients
- 1 tablespoon canola oil, divided
- 1 pound shrimp, peeled and deveined
- ½ yellow onion, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoons ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- ¾ cup lite canned coconut milk
- ½ teaspoon kosher salt
- Fresh cilantro and sliced chili peppers, for garnish
Instructions
- Heat 2 teaspoons of oil in a large skillet over high heat. Add the shrimp and sear for about a minute per side until just pink. Remove from the pan and set aside.
- Lower the heat to medium and add the remaining oil to the skillet. Stir in the onions and cook for about 5 minutes until soft and fragrant.
- Add the ginger, cumin, coriander, turmeric, curry powder, paprika, chili powder, salt, and garlic. Stir to coat the onions and toast the spices for about 30 seconds to release their aroma.
- Pour in the tomato sauce, stirring until combined. Add the coconut milk and return the shrimp to the pan. Simmer for 2–3 minutes until the shrimp are cooked through and the sauce is creamy.
- Garnish with fresh cilantro and sliced chili peppers, then serve hot with rice or warm naan.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 281Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 239mgSodium 1396mgCarbohydrates 10gFiber 2gSugar 2gProtein 28g
Final Thought
This Indian Shrimp Curry is one of those recipes that proves homemade meals don’t have to be complicated to be delicious. With its creamy coconut base, warm spices, and tender shrimp, it’s the kind of dish you’ll come back to again and again. Perfect for weeknights, yet special enough to serve when friends come over — and best of all, it’s ready faster than takeout.
