Shrimp curry recipe : Bursting with the rich, aromatic flavors of coconut milk, warm spices, and a hint of tangy lime. Juicy shrimp are simmered to perfection in a luscious, golden curry sauce that’s both vibrant and comforting when paired with fragrant jasmine rice or scooped up with warm naan.
Why Shrimp Curry?
Shrimp curry is the perfect balance of lightness and richness. Shrimp cook quickly, soaking up the intense flavors of curry without overpowering the dish, making it a quick weeknight dinner option that still tastes luxurious.
Tips and Tricks for Perfect Shrimp Curry
- Use fresh shrimp whenever possible, but frozen shrimp works in a pinch. Just make sure to thaw them thoroughly before cooking.
- For an extra depth of flavor, toast whole spices like cumin seeds or mustard seeds before adding the onions.
- Don’t overcook the shrimp! Once they turn pink and curl into a “C” shape, they’re done. If they form an “O,” they’re likely overcooked.
- Want a thicker curry? Simmer longer after adding the coconut milk to reduce the sauce or add a spoonful of cashew paste or almond flour to thicken the gravy.
Control the heat by adjusting the amount of chili powder or using a milder curry paste if you’re cooking for kids or spice-sensitive eaters.
Variations of Shrimp Curry
Shrimp curry is incredibly versatile, and you can adapt it based on regional flavors or dietary preferences. Here are a few popular variations:
Thai Shrimp Curry: Use Thai red or green curry paste and add vegetables like bamboo shoots and bell peppers. Thai basil or kaffir lime leaves can elevate the flavors.
Indian Shrimp Curry: Incorporate garam masala and add a spoonful of yogurt for a creamy, tangy twist. Serve with basmati rice or naan.
Caribbean Shrimp Curry: Go for a Caribbean-style curry by using curry powder that includes allspice and adding Scotch bonnet peppers for heat.
Shrimp and Spinach Curry: A great way to add greens! Add a handful of fresh spinach in the last few minutes of cooking for added nutrients.
Shrimp and Lentil Curry: Add cooked lentils for a heartier dish that’s high in fiber and protein.
How to Serve Shrimp Curry
Shrimp curry is best served with some starchy sides to soak up all that delicious sauce. Here are some of my favorite serving ideas:
Steamed rice: Whether it’s white rice, jasmine, or basmati, rice is the classic companion for curry.
Naan bread: Warm, buttery naan or paratha is perfect for scooping up every last bit of sauce.
Quinoa or cauliflower rice: For a lighter, low-carb option, serve with quinoa or cauliflower rice.
Roti: In Caribbean and Indian cuisines, shrimp curry is often paired with roti, a soft flatbread that complements the spicy gravy perfectly.
How to Store and Reheat Shrimp Curry
Got leftovers? Lucky you! Shrimp curry often tastes even better the next day once the flavors have had time to develop. Here’s how to store and reheat it:
Refrigerating: Store the curry in an airtight container in the fridge for up to 2-3 days.
Freezing: Shrimp curry freezes well! Let it cool completely before transferring it to a freezer-safe container. It can last in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating: To reheat, gently warm the curry on the stovetop over low heat. Avoid using high heat, as this could overcook the shrimp. You can also microwave it in short intervals, stirring between sessions to ensure even heating.
Shrimp Curry Recipe FAQs
Can I make shrimp curry with frozen shrimp?
A: Absolutely! Just be sure to thaw the shrimp first by running them under cold water or letting them sit in the fridge overnight.
How can I make shrimp curry spicier?
A: To up the spice level, you can add extra chili powder, cayenne pepper, or fresh chili peppers. A drizzle of hot sauce also works well for an added kick.
Can I make this dish dairy-free?
A: Yes, this recipe is already dairy-free thanks to the use of coconut milk. Just double-check any store-bought curry pastes or powders to ensure they don’t contain dairy-based additives.
What’s the best shrimp to use for curry?
A: Large or jumbo shrimp work best because they hold up well in the cooking process. You can use wild-caught or farm-raised shrimp, but fresh is always preferable for better texture and flavor.
Can I substitute the shrimp with another protein?
A: Definitely! This curry works well with chicken, tofu, or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly.
Shrimp curry recipe
Shrimp curry recipe : Bursting with the rich, aromatic flavors of coconut milk, warm spices, and a hint of tangy lime. Juicy shrimp are simmered to perfection in a luscious, golden curry sauce that’s both vibrant and comforting when paired with fragrant jasmine rice or scooped up with warm naan.
Ingredients
Shrimp:
- 1 lb shrimp (peeled & deveined)
- ½ tsp turmeric
- 1 tsp garlic powder
- 1 tsp low-sodium soy sauce
- ½ tsp red pepper flakes
- ¼ tsp white pepper
Coconut Curry:
- 1 bell pepper (sliced)
- 4 garlic cloves (grated)
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 2 tsp brown sugar
- ½ tsp turmeric
- ½ cup chicken or vegetable broth
- 3 tbsp mild red curry paste
- 1 tbsp fresh ginger (grated)
- 1 shallot (finely chopped)
- ¼ tsp white pepper
- 2 tbsp low-sodium soy sauce
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp fish sauce
- ½ lime (juiced)
- 1 tsp sriracha (optional)
- 1 can (14 oz) full-fat coconut milk
- Thai basil (handful, torn)
Toppings:
- Cilantro
- Scallions
- Fried onions
- Chili pepper
Instructions
- Prep the Shrimp: Toss shrimp with soy sauce, turmeric, garlic powder, red pepper flakes, and white pepper in a bowl. Set aside.
- Chop & Grate: Prep your garlic, ginger, shallot, and bell pepper.
- Sear the Shrimp: Heat oil and butter in a skillet over high heat. Cook shrimp for 1 minute per side. Remove and set aside.
- Sauté the Veggies: In the same skillet, sauté the bell pepper for 5 minutes. Add garlic, ginger, and shallot; cook until fragrant.
- Build the Sauce: Deglaze with broth, scraping up any browned bits. Stir in red curry paste, brown sugar, turmeric, cumin, coriander, soy sauce, and fish sauce. Cook for 1 minute.
- Finish the Curry: Pour in coconut milk, bring to a boil, and simmer until thickened (about 5 minutes).
- Combine & Serve: Add lime juice, sriracha, and Thai basil. Toss in shrimp and simmer briefly (no longer than 1 minute).
- Garnish & Enjoy: Top with cilantro, fried onions, and chili pepper. Serve with steamed rice and a crisp cucumber salad for a complete meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 420Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 263mgSodium 2236mgCarbohydrates 20gFiber 2gSugar 6gProtein 34g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Shrimp curry is the kind of meal that checks all the boxes: it’s easy to make, packed with flavor, and endlessly customizable. Whether you like it mild and creamy or fiery hot, this dish will quickly become a favorite in your household. With the tips and variations shared here, you’ll be able to make the perfect shrimp curry every time. Give it a try, and let me know in the comments how it turns out!
Check my other shrimp recipes:
