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Updated Shrimp Curry

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.
Course Whole30
Cuisine Guyanese
Keyword Coconut shrimp curry, curry shrimp, curry shrimp recipe, Easy shrimp curry, how to make curry shrimp, how to make shrimp curry, shrimp curry, Shrimp curry coconut milk, Shrimp curry recipes, Shrimp curry with vegetables, what is curry shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 145kcal
Author Althea Brown

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

Calories: 145kcal | Protein: 34g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 202mg | Potassium: 449mg | Calcium: 109mg | Iron: 1mg