Shrimp Curry
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Unrated
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
Shrimp Curry
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This Coconut Curry Shrimp is huge on flavor, low on effort, customizable, pantry friendly and can’t-stop-eating-delicious. It’s made with juicy, plump shrimp in a fragrant, lusciously creamy, coconut curry tomato sauce laced with a tapestry of spices, aromatic ginger, garlic and cilantro. I’ve made this shrimp curry recipe with my favorite potatoes, cauliflower and bell peppers but you can use whatever veggies you love or have on hand. Serve this recipe over rice, zoodles, etc. with naan and prepare for the barrage of compliments!
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Ingredients
SHRIMP
- 1 pound Shrimp peeled and deveined, extra-large, 26-30 count
- 1 tablespoon lime juice
- 1 teaspoon curry powder yellow
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8-1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil (for cooking)
CURRY
- 1 .5 oz. can coconut milk quality
- 1 tablespoon cornstarch
- 1 onion chopped, medium
- 2 cups 1/2-inch cubed, peeled, Yukon gold potatoes
- 1 1/2 cups cauliflower florets
- 1 red bell pepper sliced
- 1 tablespoon ginger freshly grated
- 6 garlic minced, cloves
- 1 tsp EACH curry powder yellow curry powder
- 1 tsp EACH cumin
- 1 tsp EACH Coriander
- 1 tsp EACH Turmeric
- 1 tsp EACH paprika
- 1 tsp EACH chili powder
- 1 tsp EACH salt
- 1/4 tsp cayenne pepper more or less to taste
- 1/8 tsp EACH cinnamon ground cinnamon
- 1/8 tsp EACH nutmeg ground cinnamon
- 1 oz. can crushed tomatoes
- 1/2 cup chicken broth plus more as needed, low sodium
- 1 teaspoon basil dried
ADD LATER
- 1 tablespoon lime juice
- 3 tablespoons cilantro fresh, minced
Instructions
- Marinate shrimp: Whisk 1 tablespoon lime juice and Shrimp seasonings together in a large bowl. Add the shrimp and turn to evenly coat. Set aside while you prep the rest of the ingredients.
- Cook Shrimp: Heat 2 tablespoons olive oil over medium-high heat in large saucepan/braiser (this is the exact one I use). Add the shrimp in a single layer and cook just until opaque, flipping halfway through, about 2 minutes per side. Transfer to a plate. You can remove the tails once cooled, if desired.
- Curry sauce: Whisk the coconut milk and cornstarch together in a liquid measuring cup (or bowl); set aside.
- Add another drizzle of oil to the pan if needed. Add the onions and potatoes and cook over medium-high heat, until the onions are softened, about 5 minutes. (I recommend measuring out the spices in between stirring the onions/potatoes).
- Add the cauliflower, bell peppers, ginger, garlic and all seasonings and cook 1 additional minute. Stir in the coconut milk, crushed tomatoes, chicken broth and basil.
- Cover with the lid slightly askew, with about a 1-inch opening, and bring to a simmer. Simmer for 15-20 minutes, until the potatoes are tender, stirring and replacing the lid occasionally so the bottom doesn't burn. Add additional broth as needed to achieve your desired sauce consistency.
- Stir in the lime juice and cilantro, followed by the shrimp. Season with additional cayenne pepper (taste first!) and garnish with additional cilantro and lime if desired. Serve with rice, zoodles, etc.
Notes
- Spice level: The curried shrimp is mild without any cayenne pepper. Adding 1/8 teaspoon to the shrimp marinade and 1/8 teaspoon to the curry sauce is mild-medium and adding ¼ teaspoon to both is medium. If you’re not a fan of heat, I suggest adding 1/8 teaspoon to the shrimp and waiting to add the cayenne pepper to taste after the curry sauce is done simmering. You can also add heat to individual servings.
- Prep ahead: Chop the cauliflower and bell peppers and store in the refrigerator, chop the potatoes and submerge in water in the refrigerator, chop and refrigerate aromatics, and measure the spices.
- Meal prep: Divide the curry shrimp between airtight containers along with rice, cover and refrigerate until ready to use.
- Storage: Store in an airtight container in the refrigerator for up to five days or freeze for up to 3 months.
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