Shrimp Curry Recipe – Coconut Milk, Tomato & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Shrimp Curry Recipe – Coconut Milk, Tomato & Spice Blend

Hey everyone! If you’re anything like me, a flavorful, comforting curry is always a good idea. Today, I’m sharing my go-to shrimp curry recipe – it’s packed with aromatic spices, creamy coconut milk, and perfectly cooked shrimp. I first made this when I was craving something a little different from my usual chicken curry, and it quickly became a family favorite. It’s surprisingly easy to make, and the results are seriously restaurant-worthy. Let’s get cooking!

Why You’ll Love This Recipe

This shrimp curry isn’t just delicious; it’s also incredibly satisfying. The combination of tangy tomatoes, warming spices, and rich coconut milk creates a flavor explosion in every bite. Plus, shrimp cooks up so quickly, making this a perfect weeknight meal. It’s a little bit special, but totally achievable for a busy evening. You’ll love how easily the flavors come together!

Ingredients

Here’s what you’ll need to make this amazing shrimp curry:

• 4 jumbo prawns/shrimps
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 ½ tablespoon oil
• ½ teaspoon sugar
• 1 bay leaf
• 3 green cardamoms
• 1 small red onion (2.5 oz./73 g), finely chopped
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 3 green chilies
• 1 tomato (7.4 oz./211 g), grated
• 1 tablespoon tomato paste (optional)
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chili powder
• 1 cup coconut milk
• ½ cup water
• Fresh cilantro leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this curry really shine.

• Coconut Milk: Full-fat coconut milk is key here. It gives the curry that luxurious creaminess and rich flavor. Don’t skimp!
• Spice Blend: The combination of cumin, coriander, and chili powder is classic Indian flavor. Feel free to adjust the chili powder to your spice preference. I like to toast my spices lightly before grinding them for extra aroma, but pre-ground works just fine too.
• Shrimp: Jumbo shrimp look beautiful in this curry, but you can use any size you prefer. Just adjust the cooking time accordingly.
• Regional Variations: Shrimp curries vary so much across India! Coastal regions often use more coconut, while northern regions might lean towards yogurt-based sauces. This recipe is a lovely blend, inspired by Goan and South Indian flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean and marinate the shrimp with half the salt and turmeric powder. Let it sit for about 15 minutes – this helps tenderize the shrimp and infuse it with flavor.
2. Heat 1 tablespoon of oil in a skillet over medium-high heat. Sear the shrimp for about 1 minute per side, until they turn pink and opaque. Don’t overcrowd the pan! Set the shrimp aside.
3. Add the remaining oil to the pan. Toss in the sugar, bay leaf, and cardamoms. Sauté for just a couple of seconds until fragrant.
4. Now, add the chopped onion, grated garlic, grated ginger, remaining salt, and turmeric. Cook for about 2 minutes, until the onion softens and turns translucent.
5. Mix in the grated tomato, tomato paste (if using), green chilies, cumin powder, coriander powder, and chili powder. Cook for about 5 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is a sign that the spices are beautifully cooked!
6. Return the shrimp to the pan. Pour in the coconut milk and ½ cup of water. Bring to a simmer and cook for about 3 minutes, or until the shrimp is heated through and the sauce has thickened slightly.
7. Finally, garnish with fresh cilantro leaves and serve warm with steamed rice. Enjoy!

Expert Tips

• Don’t overcook the shrimp! It’s better to slightly undercook it, as it will continue to cook in the sauce.
• Adjust the spice level: Add more or less chili powder to suit your taste. You can also remove the seeds from the green chilies for a milder flavor.
• Grate your own ginger and garlic: Trust me, the flavor is so much better than using pre-made paste.
• Use good quality coconut milk: It really makes a difference!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based shrimp or firm tofu instead of shrimp. Substitute the coconut milk with a vegan coconut cream alternative.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level: For a milder curry, reduce the chili powder to ¼ teaspoon or omit the green chilies. For a spicier curry, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: This curry is fantastic for celebrations! My aunt always makes a similar version for Diwali – it’s a welcome change from the sweets. It’s also great for birthdays or any special occasion.

Serving Suggestions

This shrimp curry is best served with:

• Steamed basmati rice
• Warm naan bread
• A side of raita (yogurt dip)
• A simple cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of shrimp is best for this curry?

Jumbo shrimp look great, but any size works! Just adjust the cooking time.

2. Can I use store-bought curry paste instead of individual spices?

You can, but the flavor won’t be quite as complex. If you do, use about 2-3 tablespoons of a good quality curry paste.

3. How can I adjust the thickness of the curry sauce?

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

4. What is the best way to devein shrimp?

Use a small, sharp knife to make a shallow cut along the back of the shrimp and remove the dark vein.

5. Can this curry be made ahead of time?

Yes! You can make the curry sauce a day ahead and store it in the refrigerator. Add the shrimp just before serving.

6. What side dishes complement this shrimp curry perfectly?

Steamed rice and naan bread are classics, but a cooling raita or a simple salad also work beautifully.