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Easy Shrimp Curry Recipe

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3.8 from 15 reviews

This Easy Shrimp Curry recipe is a flavorful and creamy dish featuring succulent shrimp cooked in a fragrant blend of spices, tomato sauce, and rich cream. Perfect for a quick weeknight dinner, it combines curry powder, chili, coriander, turmeric, and a hint of cinnamon to create a deeply satisfying taste, garnished with fresh cilantro and lime wedges.

  • Total Time: 28 minutes
  • Yield: 4 servings

Ingredients

Shrimp and Seasoning

  • 2 tablespoons olive oil, divided
  • 1 pound shrimp, peeled and deveined
  • 2 teaspoons curry powder, divided
  • 1/2 teaspoon chili powder, divided

Sauce

  • 2 tablespoons olive oil
  • 1/2 cup red onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups tomato sauce
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon brown sugar
  • Pinch of cinnamon
  • Salt and pepper to taste

Finishing

  • 3/4 cup heavy cream or coconut cream
  • Fresh cilantro for garnish
  • Lime wedges

Instructions

  1. Sear the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and season with 1 teaspoon curry powder and 1/4 teaspoon chili powder. Sear the shrimp for about 1 minute per side until just cooked through. Transfer the shrimp to a plate and set aside.
  2. Cook Aromatics: Add the remaining olive oil to the same skillet. Cook the diced red onion over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Simmer the Sauce: Stir in the tomato sauce, remaining 1 teaspoon curry powder, 1/4 teaspoon chili powder, coriander, turmeric, brown sugar, and a pinch of cinnamon. Mix well and cook the sauce until it darkens slightly, approximately 6 minutes. Season with salt and pepper to taste.
  4. Add Cream and Shrimp: Pour in the heavy cream (or coconut cream) and bring the sauce to a gentle simmer. Return the cooked shrimp to the pan and toss to coat them with the creamy sauce. Remove from heat.
  5. Serve: Garnish the curry with fresh cilantro and serve with lime wedges over cooked rice for a complete meal.

Notes

  • Storage and Reheating: After cooking, cool the curry and store it in an airtight container in the refrigerator for 1-2 days. Reheat gently on the stove over medium heat, being careful not to overcook the shrimp.
  • Freezing: This curry freezes well. Double the recipe if desired, cool the prepared curry, then store in airtight containers in the freezer for up to 3 months. Defrost thoroughly in the refrigerator before reheating.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://recipesvibe.com/easy-shrimp-curry-recipe/