Easy Shrimp Curry
This Authentic Shrimp Curry is a rich, creamy, and flavorful one-pan dinner made with tender shrimp simmered in a fragrant coconut curry sauce. Packed with garlic, ginger, onions, tomatoes, and warm Indian-inspired spices, this recipe comes together in just minutes.
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring Cups
- Measuring spoons
- Mixing Bowl
- Citrus juicer (optional)
- Paper towels
Ingredients
- 2 pounds 900 g large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons tomato paste
- 1 can 13.5 oz / 400 ml full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 fresh red chili sliced (optional)
- Cooked basmati or jasmine rice for serving
Instructions
- Pat the shrimp dry with paper towels and season with salt, black pepper, and smoked paprika.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced onion and cook for 4-5 minutes until softened.
- Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add the tomato paste and cook for 2 minutes, stirring constantly.
- Sprinkle in the curry powder, turmeric, cumin, and chili flakes, then stir for 1 minute to toast the spices.
- Pour in the coconut milk and chicken broth, stirring until smooth.
- Add the brown sugar and bring the sauce to a gentle simmer.
- Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the shrimp to the skillet and stir to coat them in the sauce.
- Cook for 3-5 minutes until the shrimp turn pink and are cooked through.
- Stir in the fresh lime juice. Sprinkle with chopped cilantro and sliced red chili, if using.
- Remove from the heat and let the curry rest for 5 minutes. Serve hot over steamed basmati or jasmine rice.
Notes
Nutritional Information (Per Serving)
- Calories 465 kcal
- Protein 34 g
- Carbohydrates 12 g
- Fat 31 g
- Saturated Fat 19 g
- Cholesterol 285 mg
- Sodium 890 mg
- Potassium 520 mg
- Fiber 3 g
- Sugar 5 g
- Vitamin A 12% DV
- Vitamin C 18% DV
- Calcium 10% DV
- Iron 22% DV
