Shrimp curry is a quick and easy way to make a protein dish packed with rich, creamy coconut curry flavor. Make curry from scratch in just 20 minutes.
Shrimp curry with coconut milk is an aromatic dish. Rich coconut milk tames the spiciness of the homemade curry for a delicate balance of mouthwatering flavors. I also have a Bunjal Shrimp recipe, if you prefer a thicker curry with less sauce.
Why You’ll Love This Shrimp Curry Recipe
- Better than Storebought Curry Sauce: If you knew how easy it was to whip up a curry from scratch, you’d never buy the bottled stuff again!
- Easy Weeknight Dinner: This juicy shrimp entree is ready in just 20 minutes with no marinating required. Add rice or veggies for a quick meal in less than 30 minutes, that the whole family will enjoy.
- Versatile: You can tailor the level of spiciness to your preference. And you can serve it with rice, veggies, roti, and more!
Curry in Guyana
Curry is very popular in Guyana and the Caribbean. Guyana has a very large population of people with Indian heritage. Their ancestors came to Guyana and the Caribbean to fill the void left after the abolition of slavery.
My mom is Indo-Guyanese and curry was a large part of our diet when I was growing up. To learn more about East Indian Immigration to Guyana click here for an article published in the Guyana Chronicle.
What is Curry Shrimp?
Curry shrimp is a popular dish around the world, including India, the Caribbean, and Southeast Asia. Shrimp curry recipes can vary widely depending on the cultural influences but generallu, the dish involves cooking shrimp in a sauce made with curry powder or a mixture of ground spices such as turmeric, cumin, coriander, ginger, and chili powder.
The spices are often sautéed with onions, garlic, and other aromatics to create a fragrant base for the curry. Other ingredients like tomatoes, coconut milk, or yogurt might be added to create a rich and creamy sauce. Vegetables such as bell peppers and potatoes are also commonly included for more texture and flavor.
Ingredients for Shrimp Curry
If you make Caribbean cuisine often, most of these ingredients are already pantry staples.
- Shrimp: I almost always use frozen shrimp. I live in a landlocked state and we don’t have access to fresh seafood. So I’ve started buying frozen, wild-caught, peeled, and deveined shrimp, which is so easy.
- Seasoning: I use salt, onion powder, and garlic powder.
- Spices: For the curry, I use a harmonious blend of roasted ground cumin or geera, coriander, garam masala, and turmeric.
- Aromatics: Garlic cloves and yellow onion are a delicious base of flavor for the curry paste.
- Bay leaves: They add an earthy, aromatic quality to the dish.
- Coconut milk: I use canned coconut milk for this recipe. If you are doing Whole30 and you are using canned coconut milk, please ensure that it does not have any of the additives that are not allowed on Whole30.
- Water: A liquid base.
- Lemon juice: Lemon juice adds a bright, citrusy flavor to the shrimp, enhancing its taste. The natural acidity of lemon juice balances the richness of the shrimp and other ingredients.
- Coconut oil: Use this to sear the shrimp.
See recipe card for quantities.
How to Make Curry Shrimp
Prep the Shrimp for the Shrimp Curry
I “wash” my shrimp with some lemon juice then I season it with dried spices and let it sit while I get my curry paste or masala together.
Make the Curry Paste or Masala
To make my curry paste I blend fresh onions and garlic. Then I add dried spices, like curry powder, cumin, garam masala, coriander, turmeric, and bay leaves. If you are fortunate to find curry leaves, you can fry a few of them in your oil before cooking your masala. Thank me later!
Sear Shrimp
Whenever I am making anything with shrimp, I always sear the shrimp in hot oil first. I noticed that this helps to amplify the flavor of the dish I’m making. So for this shrimp curry, sear the shrimp for less than a minute on each side then I remove them from the pan. I don’t want to fully cook the shrimp.
Cook Shrimp Curry
I cook my curry paste/masala in the same pan that I seared the shrimp. It takes about 5 minutes to cook the curry paste on high heat. Once the curry paste is cooked to my liking, I then add coconut milk and some water.
Let the curry cook down to a thick sauce that will stick to the shrimp before adding the shrimp to the curry. The shrimp will take about 3 to 5 minutes to cook after it is added back in, so you don’t want it to boil in the curry for too long.
When my curry is ready, I add the seared shrimp to the pan and let it cook for a few more minutes. Then remove from the heat. If you are using a cast iron braiser like the one I am currently obsessed with, your shrimp will continue to cook with the residual heat from the pan.
Is this dish Whole30 Friendly?
Like all the dishes I have been posting for March, this one is also Whole30 friendly. You’ve been eating Whole30 your entire life and didn’t even know it. Well, mostly whole30 anyway.
Tips for the Best Shrimp Curry
- Cook the curry paste first. This allows the flavors of the spices to develop and adds a rich color to your curry.
- Shrimp cooks really quickly. So it is always a good idea to get your curry cooked to your liking before adding in the shrimp.
- Avoid overcooking the shrimp. Remove it from the heat when it is almost ready and by the time you serve your shrimp curry, the shrimp will be perfectly cooked.
Frequently Asked Questions
Thicken curry by allowing it to simmer uncovered. As the liquid evaporates, the curry naturally thickens. But be careful not to reduce it too much, or your curry might become too concentrated or salty.
Allowing the curry to simmer with coconut milk also naturally thickens it because coconut milk contains natural fats and proteins that thicken the sauce as it cooks down.
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. Defrost in the fridge overnight and reheat in the microwave or over medium-low heat on the stovetop.
Marinating shrimp for curry is not required but if you do, marinate for 15 minutes (60 minutes max). Shrimp tenderizes quickly so it can break down and become mushy if marinated for too long.
Updated Shrimp Curry
Equipment
- Cast iron braiser
Ingredients
- 1.5 lbs shrimp peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons roasted ground cumin or geera
- 1 tablespoon Coriander
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric
- 6 cloves garlic
- 1/2 yellow onion
- 2 bay leaves
- 1/4 cup coconut milk
- 1 cup water
- 1 Lemon juiced
- 2-3 tablespoons coconut oil
Instructions
- Squeeze the lemon juice over the shrimp and mix together well. Let it sit for a minute, then rinse thoroughly
- Drain all of the water and set aside
- Next, season the shrimp with onion powder, garlic powder, 1/2 teaspoon of salt and 1 teaspoon of ground cumin, 1/2 tablespoon of coriander and 1/2 teaspoon of garam masala, then set aside
- Add the onion and garlic to a food processor and process until a smooth paste forms. Alternatively you can add the onion and garlic to a blender cup with 1/4 cup of water and puree until a smooth paste forms
- Add the remaining ground cumin, coriander, garam masala, turmeric and bay leaves to the blended onions and garlic and mix together to form a curry paste or masala
- Bring 2 tablespoons of oil up to temperature in a large skillet on medium-high heat
- Add the seasoned shrimp and sear quickly on both sides then remove from the heat and set aside
- In the same skillet on medium heat, add another tablespoon of oil (if needed) then add the curry paste.
- Cook for about 5 minutes or until all of the liquid cooks down and a dry toasted masala is left
- Next add the coconut milk, followed by the water and continue to cook until a thick curry forms
- Add the seared shrimp and cook for an additional 3-5 minutes or until the shrimp is fully cooked but not over cooked
- Remove from the heat and enjoy
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
How to Break Down a Whole Chicken
Egg Salad Stuffed Avocado
Easy Buffalo Wings
Guyanese Lamb Curry (with Instant Pot Option)
Leave a Rating and a Comment