Juicy marinated shrimp are the star of this Indian-inspired Shrimp Curry, but let’s not forget about the supporting players! A blend of spices makes it fragrant and flavorful, tender potatoes make it satisfying, and a creamy coconut-tomato sauce brings it all together.
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Why You’ll Love This Easy Shrimp Curry Recipe
- Shrimp: A Weeknight Winner. So often we overlook shrimp when we’re planning our meals, thinking it’s something for special occasions or ordering at restaurants. Dishes like Grilled Shrimp, Garlic Shrimp Pasta, and Shrimp Tacos prove that shrimp can be a staple for easy weeknight dinners, and this shrimp curry recipe is no exception.
- Aromatic, Indian-Inspired Curry. I adapted this recipe from my Potato Curry, which was inspired by a curry Ben’s host family made when he was studying abroad in India. While I’ve made some tweaks and changes based on what we can easily find at the grocery store here in the US, there’s no mistaking this for a Thai Coconut Curry or Japanese Curry—it’s got that signature curry-powder-dominant flavor of an Indian curry and a thicker sauce.
- One-Pot Dinner. Just like my Chickpea Curry and Tofu Curry, this is a recipe that cooks up in a single pot—which means you’ll only have to wash the cooking pot, the bowl for marinating the shrimp, and a cutting board when you’re done. Totally doable even on a busy weeknight!
- Cozy and Hearty. This shrimp coconut curry is the kind of satisfying comfort food dinner I find myself craving. Hearty but not heavy, this is a meal that will fill you up without weighing you down.
How to Make Shrimp Curry
The Ingredients
For the Shrimp & Marinade
- Large or Jumbo Shrimp. Peel and devein the shrimp; you can leave the tails on or off.
- Lemon Juice. Not bottled! Freshly squeezed lemon juice hasn’t had the time to oxidize, so the flavor is much brighter and, well, fresher!
- Curry Powder. A blend of Indian spices that allows you to add a whole lot of flavor without having to measure from a dozen different jars. Use mild curry powder if you don’t want a spicy shrimp curry!
- Kosher Salt. My go-to for cooking.
For the Curry
- Spices. Curry powder, ground cumin, ground chili powder, ground turmeric, and cayenne pepper, plus kosher salt.
- Extra-Virgin Olive Oil. Or another oil you like to use for cooking. Coconut oil would be fabulous, too.
- Vegetables. Yellow onion, a Russet potato, and red bell pepper.
- Garlic and Fresh Ginger. A dynamic duo you’ll also find in Jamaican Curry Chicken.
- Crushed Tomatoes. These are saucier than diced tomatoes, but have more texture than tomato sauce, creating the perfect base for our shrimp curry.
- Light Coconut Milk. Even though this isn’t a Thai shrimp curry, coconut milk makes for a creamy, easy, coconut shrimp curry sauce.
- Lemon Juice. Just a squeeze to brighten things up at the end.
- Fresh Cilantro. Not a fan? You can skip it!
- Accompaniments. White Rice, Brown Rice, or naan.
The Directions
- Marinate the Shrimp. Toss them with all of the marinade ingredients and let them sit for 15 minutes.
- Cook the Shrimp. Then transfer to a plate.
- Cook the Onion and Potato. Until the onion is softened.
- Add the Spices. Stir in the ginger, garlic, and all of the spices until fragrant.
- Simmer. Stir in the peppers, tomatoes, and coconut milk and simmer until the potatoes are tender and the liquid thickens.
- Finish. Add the shrimp back to the pot and stir in the lemon juice and cilantro. Season to taste, then serve the shrimp curry over rice or with naan. ENJOY!
Storage Tips
- To Store. Refrigerate leftover shrimp curry with vegetables in an airtight storage container for up to 4 days.
- To Reheat. Warm up leftovers in a pan on the stovetop over medium-low heat.
- The potatoes in this curry mean it doesn’t freeze well; potatoes take on a mealy texture after freezing and reheating.
What to Serve with Shrimp Curry
- Rice. You can’t go wrong with Instant Pot Brown Rice, or add another layer of flavor with Lemon Rice or Turmeric Rice.
- Other Grains. Switch things up with quinoa or farro for something different.
- Naan. I love keeping a stash of Homemade Naan in the freezer so I have it on hand whenever I’m making curry, but store-bought naan is also fantastic.
- Other Indian Dishes. Pretend you’re at your favorite Indian restaurant and create a family-style feast! Pass around Indian Butter Chicken, Paneer Tikka Masala, and other Indian favorites.
Recommended Tools to Make this Recipe
- Dutch Oven. My favorite for making curries and big pots of soup.
- Citrus Press. Makes juicing lemons a breeze!
- Measuring Spoons. Double-sided spoons for measuring all those fabulous spices.
Recipe Tips and Tricks
- Prep While the Shrimp Marinates. Here’s your game plan: prep everything for the shrimp first. Once it’s in the bowl marinating, cut your vegetables and measure out the spices for the curry. Place the spices in a small bowl next to the stove so you can grab-and-dump when the time comes.
- Thaw Frozen Shrimp. You can use frozen shrimp in this shrimp curry recipe, but you will need to thaw them first. Let them sit in the refrigerator overnight and they’ll be good to go when you’re ready to cook or, if you forget, you can place them in a bowl of cold water for 15 minutes, stirring them occasionally.
- Don’t Marinate the Shrimp for More Than 15 Minutes. That’s all you need for this recipe! The acid in the lemon juice will change the texture of the shrimp if they marinate for an extended amount of time.
- Cut the Vegetables into Uniform Pieces. This is especially important when you’re cooking with potatoes. You don’t want some pieces that are hard and raw-tasting, while other pieces are falling apart in the curry!
Shrimp Curry
Prep: 10 minutes
Cook: 25 minutes
Total: 50 minutes
Servings: 4 servings
This easy Indian-inspired shrimp curry pairs juicy shrimp with potatoes, veggies, and a creamy coconut milk sauce for a satisfying dinner!
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Ingredients
For the Shrimp & Marinade
- 1 pound large or jumbo shrimp peeled and deveined tails on or off, thawed if frozen
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons curry powder
- ¼ teaspoon kosher salt
For the Curry
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1 teaspoon ground chili powder
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt plus additional to taste
- 3 tablespoons extra virgin olive oil divided
- 1 medium yellow onion diced
- 1 medium russet potato peeled and ¾-inch diced
- 3 cloves minced garlic about 1 tablespoon
- 1 tablespoon minced fresh ginger
- 2 red bell peppers cored and thinly sliced
- 1 14- ounce can crushed tomatoes
- 1 14- ounce can light coconut milk
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup chopped fresh cilantro plus additional for serving
- Prepared rice cauliflower rice for serving
- Homemade Naan for serving
Instructions
- Marinate the shrimp: Pat the shrimp dry. Place in a bowl and toss with the lemon juice, curry, and salt. Set aside for 15 minutes. While the shrimp rests, measure the curry powder, cumin, chili powder, turmeric, cayenne and ¼ teaspoon salt for the curry into a small bowl and set it near the stove. Make sure your other ingredients are prepped.
- Cook the shrimp: In a Dutch oven or similar wide, deep pot, heat 1 tablespoon of the oil over medium high. Add the shrimp (discard any excess marinade that has collected in the bowl). Cook on both sides, just until the shrimp are cooked through, about 3 minutes. They will go from translucent to opaque and light pink (don’t overcook!). Remove to a plate.
- Add the remaining 2 tablespoons oil. Add the onion and potato. Cook until the onion is softened and turning translucent, about 5 minutes.
- Stir in the garlic, ginger, and your bowl of pre-measured spices. Cook, stirring constantly, for 30 seconds. The pot will be very fragrant.
- Stir in the bell peppers, tomatoes, and coconut milk. Increase the heat to bring to a simmer. Partially cover the pot, and let simmer for 15 to 20 minutes, stirring periodically to prevent sticking to the bottom of the pot, until the potatoes are tender and the curry has thickened.
- Stir in the lemon juice, cilantro, and shrimp along with any juices that collected in the bowl. Taste and adjust the seasoning as desired. Enjoy warm with an extra sprinkle of cilantro with rice and naan as desired.
Notes
- Adapted from my Potato Curry
- TO STORE: Refrigerate leftover shrimp curry in an airtight storage container for up to 4 days.
- TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat.
- The potatoes in this curry mean it doesn’t freeze well; potatoes take on a mealy texture after freezing and reheating.
Nutrition
Serving: 1(of 4)Calories: 265kcalCarbohydrates: 17gProtein: 26gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 183mgPotassium: 851mgFiber: 5gSugar: 8gVitamin A: 2382IUVitamin C: 91mgCalcium: 142mgIron: 4mg
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Shrimp is one of my favorite lean protein options for healthy weeknight dinners! Here are some more shrimp recipes to try:
curry with actually good flavor!
Thanks Gina!
I always love well plated, everything is always delightful. I made this today and it was sooo good! How long do you all think this will last safely in the fridge?
So glad you enjoyed it Alyssa! Refrigerate leftover shrimp curry in an airtight storage container for up to 4 days.