Garlic Shrimp Curry Recipe – Quick Indian-Style Tomato Masala

Last Updated on 1 month by Neha Deshmukh

Garlic Shrimp Curry Recipe – Quick Indian-Style Tomato Masala

Introduction

Okay, let’s be real – sometimes you want a delicious, flavorful curry, but don’t want to spend hours in the kitchen. I totally get it! This Garlic Shrimp Curry is my go-to when I’m craving Indian flavors but need something quick and easy. It’s a simplified take on a classic shrimp masala, perfect for a weeknight meal. Trust me, it’s a game-changer!

Why You’ll Love This Recipe

This recipe is seriously a lifesaver. It comes together in under 20 minutes, uses minimal ingredients, and delivers a fantastic burst of flavor. It’s perfect for those busy evenings when you still want a homemade, satisfying meal. Plus, it’s surprisingly adaptable – you can easily adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1 packet (22 oz / 624g) Birds Eye Viola Garlic Shrimp
• 5/8 cup (120ml) water
• ½ teaspoon (2.5g) garam masala
• ½ teaspoon (2.5g) chili powder
• 3 tablespoons (45ml) tomato sauce

Ingredient Notes

Let’s talk ingredients for a sec – a few little tips can make all the difference!

Birds Eye Viola Garlic Shrimp – Convenience & Flavor

This is the star of the show! Using pre-seasoned shrimp really cuts down on prep time. It’s already got a lovely garlic flavor base, which is perfect for an Indian-inspired curry. If you can’t find this exact brand, any pre-seasoned garlic shrimp will work, just check the seasoning level.

Garam Masala – The Heart of Indian Flavor

Garam masala is a blend of warming spices – usually cinnamon, cardamom, cloves, cumin, coriander, and nutmeg. It’s what gives Indian dishes that signature aroma and depth of flavor. You can find it in most supermarkets, or easily make your own if you’re feeling ambitious!

Chili Powder – Adjusting the Spice Level

I use a mild chili powder, but feel free to use a spicier one if you like a kick! Kashmiri chili powder is a great option for color and mild heat. Start with ½ teaspoon and add more to taste.

Tomato Sauce – Choosing the Right Kind

A simple tomato sauce works perfectly here. I usually use a smooth tomato sauce, but a slightly chunkier passata will also be delicious. Avoid anything with added herbs or spices, as we want the garam masala and chili powder to shine.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Pour the contents of the Birds Eye Viola Garlic Shrimp packet into a skillet. Add the 5/8 cup (120ml) of water.
2. Cook over medium-high heat for 12-13 minutes, stirring occasionally. You’ll notice the shrimp turning pink and the sauce thickening up.
3. Once the shrimp is cooked through, stir in the garam masala and chili powder. Make sure everything is well combined.
4. Finally, add the 3 tablespoons (45ml) of tomato sauce and stir until everything is beautifully blended.
5. Serve hot and enjoy!

Expert Tips

A few little things I’ve learned over the years…

• Don’t overcook the shrimp! It’ll become rubbery. Cook just until it’s pink and opaque.
• Taste as you go! Adjust the garam masala and chili powder to your preference.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation (Using Plant-Based Shrimp)

My friend, Priya, is vegan, and she loves making this with plant-based shrimp! It works wonderfully – just substitute the shrimp with your favorite vegan alternative.

Spice Level Adjustment – Mild to Fiery

For a milder curry, reduce the chili powder to ¼ teaspoon or omit it altogether. If you like it hot, add a pinch of cayenne pepper or a finely chopped green chili.

Quick Weeknight Meal Variation

If you’re really short on time, serve this curry with pre-cooked rice or naan bread. It’s a complete meal in minutes!

Serving Suggestions

This Garlic Shrimp Curry is fantastic with…

• Steaming hot basmati rice – a classic pairing!
• Warm naan bread – perfect for soaking up the delicious sauce.
• A side of raita (yogurt dip) – to cool things down if you’ve added a lot of chili.
• A simple green salad – for a bit of freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It’s honestly even better the next day as the flavors meld together!

FAQs

Got questions? I’ve got answers!

What type of shrimp works best in this curry?

While this recipe is designed for the Birds Eye Viola Garlic Shrimp, you can use other types of shrimp. Peeled and deveined shrimp work well, but you’ll need to add some garlic and seasoning yourself.

Can I use fresh garlic instead of the pre-seasoned shrimp?

Absolutely! If you’re using plain shrimp, sauté 2-3 cloves of minced garlic in a little oil before adding the shrimp.

Is it possible to make this curry ahead of time?

Yes, you can make the curry ahead of time and store it in the refrigerator for up to 24 hours. Just add the shrimp when you’re ready to serve.

What rice varieties pair well with this Garlic Shrimp Curry?

Basmati rice is the classic choice, but jasmine rice or even brown rice would also be delicious.

How can I adjust the thickness of the curry sauce?

If the sauce is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes to allow it to reduce.