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

Description

This flavorful Shrimp Curry features succulent shrimp marinated with spices and lemon juice, then simmered in a fragrant coconut-tomato sauce. Perfectly balanced with aromatic ginger, garlic, and warm spices, this dish is quick to prepare and delivers restaurant-quality taste in just 30 minutes. Ideal for a quick weeknight dinner, serve it over rice or with flatbread for a satisfying meal.

Ingredients

Units Scale

For Shrimp Marinade:

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

For the Sauce:

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

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Instructions

Marinate the Shrimp: In a small bowl, combine the salt, black pepper, cayenne pepper, and lemon juice. Add the cleaned shrimp, toss to coat evenly, and allow to marinate in the refrigerator for at least 10 minutes. This infuses the shrimp with flavor and keeps them tender.
Cook the Aromatics: Heat coconut oil in a skillet over medium heat. Once hot, add chopped onion and sauté for 2-3 minutes until softened and translucent.
Add Spices and Flavor Base: Mix in the minced garlic and ginger along with the black pepper, salt, turmeric, ground coriander, and curry powder. Cook, stirring constantly, for 2-3 minutes until the mixture is fragrant and the spices bloom.
Add Tomatoes and Coconut Milk: Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the sauce to a rapid simmer and let it cook for at least 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to slightly thicken.
Cook the Shrimp: Add the marinated shrimp to the skillet. Stir to combine and cook for about 5 minutes, or until the shrimp turn pink and are cooked through.
Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve the shrimp curry over rice or with your favorite flatbread for a complete meal.

Notes

Adjust the level of cayenne pepper to suit your heat preference.
Use full-fat coconut milk for a creamier sauce, or light coconut milk for a lighter version.
Substitute chicken, tofu, or vegetables for the shrimp if desired.
Garnish with extra cilantro or a squeeze of lemon for freshness.

Nutrition

Serving Size: 1/2 of recipe
Calories: 430
Sugar: 6g
Sodium: 1080mg
Fat: 26g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 32g
Cholesterol: 220mg