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shrimp curry made with coconut milk

Shrimp Curry

5 From 6 reviews . Help us out! Review HERE.Help out & review HERE
This easy Indian-inspired shrimp curry pairs juicy shrimp with potatoes, veggies, and a creamy coconut milk sauce for a satisfying dinner!
Prep: 10 minutes
Cook: 25 minutes
Total: 50 minutes
Servings: 4 servings
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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.
    seasoning shrimp for easy shrimp curry recipe
  • 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.
    cooking jumbo shrimp for delicious shrimp curry
  • Add the remaining 2 tablespoons oil. Add the onion and potato. Cook until the onion is softened and turning translucent, about 5 minutes.
    potatoes and onions in a skillet making indian shrimp curry recipe
  • Stir in the garlic, ginger, and your bowl of pre-measured spices. Cook, stirring constantly, for 30 seconds. The pot will be very fragrant.
    seasoned shrimp curry onions and potatoes
  • 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.
    crushed tomatoes and coconut milk in shrimp curry recipe
  • 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.
    shrimp curry topped with cilantro

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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