Spicy Shrimp Recipe with Coconut & Red Pearl Onions – Authentic Indian Prawn Curry

Last Updated on 2 months by Neha Deshmukh

Spicy Shrimp Recipe with Coconut & Red Pearl Onions – Authentic Indian Prawn Curry

Hey everyone! If you’re anything like me, you absolutely love a good prawn curry. There’s just something so comforting and flavorful about it, especially when it’s made with fresh ingredients and a good kick of spice. This Spicy Shrimp (or Prawn!) Curry with Coconut & Red Pearl Onions is a family favorite, and I’m so excited to finally share it with you. I first made this years ago, trying to recreate a dish my grandmother used to make, and it’s been a staple ever since.

Why You’ll Love This Recipe

This isn’t just any prawn curry. It’s a beautiful blend of flavors – the sweetness of the coconut, the slight tang of the red pearl onions, and a lovely warmth from the spices. It’s relatively quick to make (perfect for a weeknight!), and it’s guaranteed to impress. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even crusty bread.

Ingredients

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

• 2 lbs Shrimp / Prawns (deveined, tail-on)
• 1 tbsp Coconut Oil
• ?? tsp Black mustard seeds (about 1/2 tsp)
• 9-10 Curry leaves
• 3 Tomatoes
• to taste Salt
• ?? tsp Turmeric powder (about 1/2 tsp)
• 1-2 tsp Cayenne / Red Chilli Powder (adjust to your spice preference!)
• 1 tbsp Garam Masala powder
• a handful Chopped Cilantro
• ?? cup Shredded coconut (about 1 cup)
• 1 cup Red Pearl Onions (peeled)
• 4 Dried Red Chillies
• 4 Garlic cloves
• 1 tsp Ginger (chopped)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Red Pearl Onions: These little guys are key! They have a milder, sweeter flavor than regular onions and add a lovely texture to the curry. If you can’t find them, you can substitute with small shallots, but the flavor won’t be quite the same.
• Dried Red Chillies: The type of chilli you use will impact the heat. Kashmiri chillies give a beautiful color and mild heat, while spicier varieties like Byadagi chillies will bring more fire. Feel free to experiment!
• Coconut Oil: Don’t skimp on the coconut oil! It really adds to the authentic flavor. You can use refined or unrefined, depending on your preference. Unrefined will have a stronger coconut aroma.
• Coconut Preparation: Traditionally, in coastal regions of India, coconut is freshly grated. Using pre-shredded coconut is perfectly fine for convenience, but if you’re feeling ambitious, fresh is best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to build that amazing flavor base. Dry roast the shredded coconut, red pearl onions, dried red chillies, garlic, and ginger in a pan over medium heat. Keep an eye on it and roast until the coconut turns a beautiful medium brown – this usually takes about 5-7 minutes. Let it cool completely.
2. Once cooled, grind the roasted ingredients into a smooth paste. You’ll likely need to add a little water to get it going – start with a tablespoon or two and add more as needed.
3. Now, heat the coconut oil in a large pan or pot over medium heat. Add the mustard seeds and let them splutter – this is important, as it releases their flavor! Then, add the curry leaves and let them sizzle for a few seconds.
4. Pour in the ground paste and add the turmeric, cayenne pepper, garam masala, and salt. Sauté for 2-3 minutes, stirring constantly, until fragrant.
5. Blend the tomatoes until smooth and add them to the pan. Cook for another 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
6. Gently add the shrimp to the pan. Stir to coat them in the sauce and cook on medium-low heat for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them, or they’ll become rubbery!
7. Remove from the heat and garnish generously with chopped cilantro.

Expert Tips

• Don’t overcrowd the pan when cooking the shrimp. Cook in batches if necessary to ensure they cook evenly.
• Taste as you go! Adjust the salt and spice levels to your liking.
• For a richer flavor, you can add a splash of coconut milk towards the end of cooking.

Variations

• Vegan Adaptation: Swap the shrimp for plant-based shrimp alternatives – there are some great options available now!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the amount of cayenne pepper or remove the dried red chillies altogether. For a spicier kick, add more cayenne or use hotter chillies. My friend, Priya, loves to add a pinch of smoked paprika for extra depth.
• Festival Adaptations: This curry is often served during Onam and other coastal festivals in India. It’s a wonderful addition to a festive spread!

Serving Suggestions

Serve this Spicy Shrimp Curry hot with:

• Steaming rice (basmati is my go-to!)
• Warm roti or naan bread
• A side of cooling yogurt or raita

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

What type of shrimp is best for this curry?

I prefer using medium or large shrimp (prawns) with the tails on. They look beautiful and stay juicy during cooking.

Can I use coconut milk instead of shredded coconut?

You can, but the flavor won’t be quite as intense. If using coconut milk, use about 1 cup and reduce the amount of water you add when grinding the spices.

How can I adjust the heat level of this dish?

Reduce or increase the amount of cayenne pepper and dried red chillies. Removing the seeds from the chillies will also reduce the heat.

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.

Can this curry be made ahead of time?

You can make the spice paste ahead of time and store it in the refrigerator for up to 2 days. Just add it to the pan when you’re ready to cook the curry.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!