Description
This flavorful Shrimp Curry recipe comes together in just 30 minutes, combining tender shrimp marinated with spices and lemon juice with a rich, creamy sauce made from coconut milk, diced tomatoes, and aromatic Indian spices. Perfectly spiced yet mild enough for any palate, it’s an easy, delicious dish for weeknight dinners or a special meal.
Ingredients
Scale
Shrimp Marinade
- 1 pound extra-large shrimp, peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon cayenne pepper
- 2 tablespoons lemon juice
Curry Sauce
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon salt, or to taste
- ½ teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 14½ ounces diced tomatoes
- 13½ ounces coconut milk
- 2 tablespoons cilantro, for garnish
Instructions
- Marinate the Shrimp: In a small bowl, combine ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 2 tablespoons lemon juice. Add the peeled and deveined shrimp and toss to coat evenly. Cover and refrigerate for at least 10 minutes to allow the flavors to infuse.
- Prepare the Sauce Base: Heat 1 tablespoon of coconut oil in a skillet over medium heat. Once hot, add the chopped onion and sauté for 2-3 minutes until softened and translucent.
- Add Aromatics and Spices: Stir in the minced garlic and ginger along with ½ teaspoon black pepper, ½ teaspoon salt, ½ teaspoon turmeric, 2 teaspoons ground coriander, and 1 teaspoon curry powder. Cook while stirring frequently for 2-3 minutes until the spices release their fragrance and blend well.
- Add Tomatoes and Coconut Milk: Pour in the 14½ ounces diced tomatoes and 13½ ounces coconut milk. Increase the heat to bring the mixture to a rapid simmer. Let it simmer for at least 5 minutes, stirring occasionally to blend the flavors thoroughly.
- Cook the Shrimp: Add the marinated shrimp to the simmering sauce, stirring to coat them evenly. Cook for about 5 minutes or until the shrimp turn opaque and are fully cooked through.
- Finish and Serve: Remove from heat and garnish the curry with 2 tablespoons fresh cilantro. Serve hot over steamed rice or with your favorite flatbread for a complete meal. Enjoy!
Notes
- Do not overcook the shrimp to avoid a rubbery texture; they cook quickly once added to the sauce.
- Adjust cayenne pepper amount to control the heat level according to your preference.
- For a thicker curry, simmer the sauce a few minutes longer before adding shrimp.
- Use fresh cilantro for garnish to enhance aroma and flavor.
- This dish pairs well with basmati rice or warm naan bread.
