Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before marinating so they absorb the flavors.

Is this curry very spicy?

It has a moderate heat from cayenne and curry powder, but the coconut milk keeps it nicely balanced. If you’re sensitive to spice, use less cayenne or leave it out entirely.

What can I use instead of coconut milk?

If coconut milk isn’t your thing, feel free to substitute with heavy cream, half-and-half, or a dairy-free alternative like almond milk, though coconut milk is key for classic flavor and richness.

Can I double the recipe for a crowd?

Definitely! Just double all the ingredients and use a larger skillet or pot—the cooking times stay about the same, so it’s perfect for entertaining.

Shrimp Curry Recipe

Name: Shrimp Curry Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 1 pound extra-large shrimp, peeled and deveined; 1/4 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 1/4 teaspoon cayenne pepper; 2 tablespoons lemon juice; 1 tablespoon coconut oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1/2 teaspoon black pepper, freshly ground; 1/2 teaspoon salt, or to taste; 1/2 teaspoon turmeric; 2 teaspoons ground coriander; 1 teaspoon curry powder; 14 1/2 ounces diced tomatoes (1 can); 13 1/2 ounces coconut milk (1 can); 2 tablespoons cilantro, for garnish

If you’re craving a dinner that feels restaurant-worthy but comes together faster than you can decide on takeout, Shrimp Curry is the answer. This recipe is delightfully creamy, fragrant with spices, and loaded with plump, tender shrimp. Minimal effort meets maximum flavor—with just half an hour from fridge to table. The sauce is silky and rich from coconut milk, the shrimp are juicy and perfectly seasoned, and the entire dish is vibrant and deeply satisfying. Busy weeknight? No problem! You’ll be amazed by how effortless—and delicious—homemade curry can be.

Why You’ll Love This Recipe

Weeknight Hero: This curry cooks up in just 30 minutes, so it’s perfect for those nights when you’re short on time (but not on hunger).
Big, Bold Flavors: Think creamy coconut, tangy tomatoes, and a lively blend of spices. Every spoonful is an explosion of taste and aroma.
Healthy & Nourishing: Shrimp packs lean protein, and there’s a gentle heat from cayenne that’s invigorating without overwhelming.
Flexible for Your Pantry: Easily adapt the recipe with whatever you have on hand—swap the shrimp, switch up spices, or adjust the heat.

Ingredients You’ll Need

Here’s what goes into making this irresistible Shrimp Curry, along with a few notes and tips to help you get the best result:

Shrimp: The star of the show! Use extra-large shrimp, peeled and deveined. Fresh or frozen, just make sure they’re cleaned well.
- Pro tip: Marinating the shrimp gives them incredible flavor and tenderness.
Salt & Black Pepper: Essential for seasoning both the shrimp and sauce.
Cayenne Pepper: Adds a gentle, warming heat—adjust to suit your spice preference.
Lemon Juice: Lifts the flavor of the shrimp and balances the richness of the curry.
Coconut Oil: Leaves a subtle, tropical note and helps toast the spices.
Onion: Gives the curry a savory, sweet backbone.
Garlic & Fresh Ginger: Absolutely non-negotiable for depth and zing. Go fresh for both if possible!
Turmeric: Besides a gorgeous golden hue, turmeric adds a mild earthiness.
Coriander & Curry Powder: These classic spices lend warmth and complexity. Curry powder brings the familiar, wonderful “curry” aroma.
Diced Tomatoes: Choose canned tomatoes for convenience and a hint of acidity.
Coconut Milk: Creates a creamy, luscious base that’s perfect for wrapping up all those spices.
Cilantro: Optional but so worth it—brightens the final dish as a fresh garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love to play around with flavors? This shrimp curry is an open invitation to have fun in the kitchen:

Swap the Protein: Try cubed fish, chicken, scallops, or even tofu for a plant-based twist.
Boost the Veggies: Throw in a handful of spinach, bell peppers, peas, or cauliflower right into the curry sauce.
Dial Up the Heat: Add a finely chopped chili or extra cayenne if you love things spicy.
Make It Creamier: Stir in a spoonful of Greek yogurt at the end for extra velvetiness.
Curry Powder: Use your favorite blend or experiment with garam masala for a different flavor profile.

How to Make Shrimp Curry

Step 1: Marinate the Shrimp

In a small bowl, combine salt, black pepper, cayenne, and lemon juice. Toss the shrimp well until coated, then refrigerate for 10 minutes.
This quick marinade infuses flavor and ensures your shrimp stay tender and juicy.

Step 2: Build the Flavor Base

Add coconut oil to a hot skillet set over medium heat. Sauté the chopped onion until it’s just soft (about 2-3 minutes). Stir in the garlic, ginger, a hit of black pepper, salt, coriander, turmeric, and curry powder. Let everything sizzle together for another 2-3 minutes, stirring constantly to wake up the spices.

Step 3: Make the Sauce

Pour in the diced tomatoes with their juices, followed by the coconut milk. Stir to combine, then bring to a gentle but steady simmer. Let the sauce cook for 5 minutes, letting all the flavors meld.

Step 4: Cook the Shrimp

Add the marinated shrimp into the pan. Stir to evenly coat with the luscious curry sauce. Simmer everything for around 5 minutes—just until the shrimp turn opaque and curl.
Quick tip: Shrimp cook fast, so keep an eye out—overcooked shrimp can get rubbery.

Step 5: Garnish and Serve

Turn off the heat, sprinkle with freshly chopped cilantro (if you like), and get ready to serve.

Pro Tips for Making the Recipe

Use Fresh Spices: Spices lose their punch over time; for the boldest flavor, make sure yours are fresh.
Don’t Overcook the Shrimp: Once they’re pink and opaque, they’re done. Overcooking will make them tough.
Full-Fat Coconut Milk: Go for full-fat coconut milk for a rich, thick sauce.
Cook in Layers: Sautéing the onion and spices before adding liquids really unlocks huge flavor.

How to Serve

Shrimp Curry truly shines when paired with:

Fluffy Rice

Serve over warm basmati or jasmine rice—ideal for soaking up every drop of that spiced coconut sauce.

Flatbreads

Scoop up bites with buttery naan, roti, or even pita bread.

Garnishes

Top with extra cilantro, a squeeze of lime, and maybe a little sliced red chili if you love the spice.

Fresh Salad Side

Pair with a simple cucumber salad or crisp greens to balance the richness of the curry.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp curry will keep beautifully in the fridge for up to 2 days. Store in an airtight container.

Freezing

Note: Shrimp can get a little soft after freezing and reheating, but if you must freeze, do so in a sealed container for up to 1 month.

Reheating

Warm gently on the stovetop over low heat or in the microwave. Add a splash of water or coconut milk if the sauce seems too thick.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before marinating so they absorb the flavors.
Is this curry very spicy?

It has a moderate heat from cayenne and curry powder, but the coconut milk keeps it nicely balanced. If you’re sensitive to spice, use less cayenne or leave it out entirely.
What can I use instead of coconut milk?

If coconut milk isn’t your thing, feel free to substitute with heavy cream, half-and-half, or a dairy-free alternative like almond milk, though coconut milk is key for classic flavor and richness.
Can I double the recipe for a crowd?

Definitely! Just double all the ingredients and use a larger skillet or pot—the cooking times stay about the same, so it’s perfect for entertaining.

Final Thoughts

This Shrimp Curry is the kind of dish you’ll want to make again and again—not just for the convenience but for the crowd-pleasing flavors and creamy perfection in every bite. Whether you’re cooking for yourself or sharing with family, it’s a simple way to bring some excitement to dinner. Don’t be afraid to tweak the spices and make it your own. Give it a try, and you just might find your new weeknight favorite!