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Shrimp Curry
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Shrimp Curry

This easy Indian-inspired shrimp curry pairs juicy shrimp with potatoes, veggies, and a creamy coconut milk sauce for a satisfying dinner!

Prep Time
10 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4 servings
Calories: 265 kcal
Course: Dinner
Cuisine: Indian

Ingredients

For the Shrimp & Marinade
  • 1 pound Shrimp tails on or off, thawed if frozen, large or jumbo, peeled and deveined
  • 1 tablespoon lemon juice freshly squeezed
  • 2 teaspoons curry powder
  • ¼ teaspoon kosher salt
For the Curry
  • 1 tablespoon curry powder
  • 2 teaspoons cumin ground
  • 1 teaspoon ground chili powder
  • ½ teaspoon Turmeric ground
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt plus additional to taste
  • 3 tablespoons extra virgin olive oil divided
  • 1 yellow onion diced, medium
  • 1 russet potato peeled and ¾-inch diced, medium
  • 3 cloves garlic minced, about 1 tablespoon
  • 1 tablespoon ginger fresh, minced
  • 2 bell pepper cored and thinly sliced, red
  • 1 14- ounce crushed tomatoes canned
  • 1 14- ounce coconut milk light, canned
  • 1 tablespoon lemon juice freshly squeezed
  • ¼ cup cilantro plus additional for serving, chopped, fresh
  • cauliflower rice for serving, prepared
  • naan bread for serving, homemade

Instructions

    Cup of Yum
  1. Marinate the shrimp: Pat the shrimp dry. Place in a bowl and toss with the lemon juice, curry, and salt. Set aside for 15 minutes. While the shrimp rests, measure the curry powder, cumin, chili powder, turmeric, cayenne and ¼ teaspoon salt for the curry into a small bowl and set it near the stove. Make sure your other ingredients are prepped.
  2. Cook the shrimp: In a Dutch oven or similar wide, deep pot, heat 1 tablespoon of the oil over medium high. Add the shrimp (discard any excess marinade that has collected in the bowl). Cook on both sides, just until the shrimp are cooked through, about 3 minutes. They will go from translucent to opaque and light pink (don’t overcook!). Remove to a plate.
  3. Add the remaining 2 tablespoons oil. Add the onion and potato. Cook until the onion is softened and turning translucent, about 5 minutes.
  4. Stir in the garlic, ginger, and your bowl of pre-measured spices. Cook, stirring constantly, for 30 seconds. The pot will be very fragrant.
  5. Stir in the bell peppers, tomatoes, and coconut milk. Increase the heat to bring to a simmer. Partially cover the pot, and let simmer for 15 to 20 minutes, stirring periodically to prevent sticking to the bottom of the pot, until the potatoes are tender and the curry has thickened.
  6. Stir in the lemon juice, cilantro, and shrimp along with any juices that collected in the bowl. Taste and adjust the seasoning as desired. Enjoy warm with an extra sprinkle of cilantro with rice and naan as desired.

Notes

  • TO STORE: Refrigerate leftover shrimp curry in an airtight storage container for up to 4 days.
  • TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat.
  • The potatoes in this curry mean it doesn’t freeze well; potatoes take on a mealy texture after freezing and reheating.
  • Adapted from my Potato Curry
  • TO STORE: Refrigerate leftover shrimp curry in an airtight storage container for up to 4 days.
  • TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat.
  • The potatoes in this curry mean it doesn’t freeze well; potatoes take on a mealy texture after freezing and reheating.

Nutrition Information

Serving 1(of 4) Calories 265kcal (13%) Carbohydrates 17g (6%) Protein 26g (52%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 0.01g (1%) Cholesterol 183mg (61%) Potassium 851mg (18%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 2382IU (48%) Vitamin C 91mg (101%) Calcium 142mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 265

% Daily Value*

Serving 1(of 4)
Calories 265kcal 13%
Carbohydrates 17g 6%
Protein 26g 52%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 183mg 61%
Potassium 851mg 18%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 2382IU 48%
Vitamin C 91mg 101%
Calcium 142mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.