Shrimp Curry Recipe – Coconut, Peanut & Sesame Spiced Indian Prawns

Last Updated on 2 months by Neha Deshmukh

Shrimp Curry Recipe – Coconut, Peanut & Sesame Spiced Indian Prawns

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little bit different, a little bit special. This shrimp curry (or prawn curry, if you prefer!) is that recipe. It’s packed with flavour thanks to a unique blend of coconut, peanuts, and sesame seeds, and it’s seriously comforting. I first made this a few years ago, trying to recreate a dish I had on a trip to Kerala, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your average shrimp curry. The toasted coconut, peanut, and sesame seed base adds a wonderful depth of flavour and texture you won’t find anywhere else. It’s a little bit nutty, a little bit sweet, and perfectly balanced with aromatic spices. Plus, it comes together surprisingly quickly – perfect for a weeknight meal! It’s a fantastic way to enjoy fresh shrimp and experience a truly authentic Indian flavour.

Ingredients

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

• 1 lb (450g) peeled and deveined shrimp
• ½ tsp (2.5ml) salt
• ½ tsp (2.5ml) turmeric powder
• 1 tsp (5ml) lemon/lime juice
• 2 Tbsp (30ml) coconut oil
• 2 Tbsp (30ml) sesame seeds
• 2 Tbsp (30ml) crushed peanuts
• ¼ cup (30g) dry shredded coconut
• ½ medium onion, chopped
• 1 Tbsp (15ml) chopped garlic
• 1 medium tomato, chopped
• 1 Tbsp (15ml) Kashmiri chili powder
• 2 tsp (10ml) coriander powder
• 1 tsp (5ml) cumin powder
• 1 tsp (5ml) red chili powder
• To taste, green chilies (optional)
• ½ tsp (2.5ml) garam masala

Ingredient Notes

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

• Kashmiri Chili Powder: Don’t skip this! It’s not about the heat (though you can add more if you like!), it’s about the colour. It gives the curry a beautiful, vibrant red hue. You can find it at most Indian grocery stores or online.
• Coconut, Peanut & Sesame Blend: This is the heart of the recipe. Toasting these ingredients is crucial – it brings out their flavour and adds a lovely aroma.
• Shrimp Curry Variations: You’ll find shrimp curry recipes vary hugely across India. Coastal regions often use coconut milk, while inland areas might focus on yogurt-based sauces. This recipe leans towards a South Indian influence with its emphasis on coconut and spices.
• Shrimp Size: Medium to large shrimp work best here. They hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the shrimp. In a bowl, combine the shrimp with salt, turmeric powder, and lemon/lime juice. Give it a good mix and let it sit for 10-15 minutes. This helps tenderize the shrimp and infuse it with flavour.
2. Now, for the magic blend! Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the sesame seeds, crushed peanuts, and shredded coconut. Toast them, stirring constantly, until they’re golden brown and fragrant – about 3-5 minutes. Be careful not to burn them! Remove from the pan and set aside.
3. In the same pan, add the remaining coconut oil. Sauté the chopped onion until it’s softened and translucent, about 5 minutes. Then, add the chopped garlic and cook for another minute until fragrant.
4. Add the chopped tomato and cook until it breaks down and softens, around 5-7 minutes.
5. Time to blend! Add the toasted sesame seed, peanut, and coconut mixture to a blender along with the cooked onions, garlic, and tomatoes. Blend until you have a smooth paste. You might need to add a splash of water to get it going.
6. Back to the pan! Heat the blended masala over medium heat. Add the Kashmiri chili powder and cook for a minute, stirring constantly. This is called “tempering” the chili powder, and it releases its colour and flavour.
7. Add the coriander powder, cumin powder, and red chili powder (and green chilies, if using). Cook the spice blend for another 2-3 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a sign that the spices are cooked through and ready to go.
8. Gently stir in the marinated shrimp. Coat them well with the spice blend.
9. Add enough water to reach your desired curry consistency. Bring to a simmer and cook until the shrimp are pink and cooked through, about 5-7 minutes. Don’t overcook the shrimp, or they’ll become rubbery!
10. Finally, stir in the garam masala and garnish with fresh cilantro. Serve hot!

Expert Tips

• Don’t overcrowd the pan: Cook the shrimp in batches if necessary to ensure they cook evenly.
• Taste as you go: Adjust the spice levels to your liking.
• Fresh is best: Use fresh ingredients whenever possible for the most flavourful curry.

Variations

• Vegan Adaptation: Swap the shrimp for paneer (Indian cheese) or your favourite vegetables like cauliflower, potatoes, or chickpeas.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or omit the red chili powder and green chilies for a milder curry. Add more for extra heat!
• Coastal/Goan Style Adaptation: Add 1/2 cup of coconut milk along with the water for a richer, creamier curry. My friend Maria, who’s from Goa, swears by this addition!

Serving Suggestions

This shrimp curry is fantastic served with:

• Steamed basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple 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.

FAQs

Q: What type of shrimp is best for this curry?

A: Medium to large shrimp work best. They hold their shape well during cooking. You can use fresh or frozen shrimp – just make sure to thaw them completely before marinating.

Q: Can I use pre-made curry paste?

A: While you can, you’ll miss out on the unique flavour of the toasted coconut, peanut, and sesame seed blend. I highly recommend making the masala from scratch for the best results.

Q: How can I adjust the thickness of the curry?

A: Add more or less water to achieve your desired consistency. If the curry is too thin, simmer it for a few more minutes to allow it to reduce.

Q: What is the purpose of tempering the chili powder?

A: Tempering the chili powder in hot oil releases its flavour and colour, resulting in a more vibrant and aromatic curry.

Q: Can this curry be made ahead of time?

A: Yes! You can make the masala paste a day or two in advance and store it in the refrigerator. Just add the shrimp and finish cooking when you’re ready to serve.

Enjoy! I hope you love this shrimp curry as much as my family does. Let me know in the comments if you try it!