Easy Shrimp Curry Recipe

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Shrimp curry is a flavorful and aromatic curry made with shrimp, spices, coconut milk, and various vegetables. This seafood curry is extremely popular in many Southeast Asian countries as well as in India.

It has a rich, velvety gravy that goes perfectly with steamed rice or flatbreads. Follow this easy recipe to make restaurant-style shrimp curry at home in less than an hour.

Tips for the Best Shrimp Curry

Here are some useful tips to make perfectly delicious shrimp curry every time:

  • Use fresh, good-quality shrimp for the best flavor. Avoid oversized shrimp.
  • Marinate the shrimp in the spice mix for 30 minutes to boost flavor. This is optional but highly recommended.
  • Dry roast the spice powders before using. This intensifies their flavor.
  • Sauté aromatics like onion, garlic, and ginger thoroughly. Don’t rush this step.
  • Simmer the curry with the lid on at low-medium heat. Do not hurry the cooking process.
  • Finish with a splash of lemon juice and a sprinkle of garam masala. This gives it a nice, tangy flavor.
  • Garnish with chopped cilantro. Their freshness balances the rich curry very well.


What is shrimp curry made of

FAQ about Shrimp Curry

What goes well with shrimp curry?

Shrimp curry goes very well with plain steamed rice or jeera rice. It also pairs well with naan, roti, paratha, or dosa.

What kind of curry powder is best for shrimp curry?

A Madras-style curry powder works very well. Use a good-quality blend with coriander, chili, cumin, fenugreek, mustard, garlic, fennel and cinnamon.

Can I make shrimp curry without coconut milk?

Yes, you can use thick yogurt or cashew paste instead of coconut milk. Adjust the water to get the right consistency.

How do I prevent the shrimp from getting rubbery?

Do not overcook the shrimp. Add them towards the end once the vegetables are almost done. Cook for just 3–4 minutes until opaque.

Can I make shrimp curry ahead of time?

Yes, you can make the entire curry except the shrimp a day ahead. Cook the shrimp just before serving.


How long to cook shrimp

Nutrition Info and Number of Servings

This shrimp curry recipe makes 4 servings. Each serving contains:

  • Calories: 330
  • Total Fat: 24g
  • Carbs: 12g
  • Protein: 21g

The calorie and nutrition breakdown will vary depending on the exact ingredients and amounts used.


Shrimp Curry Recipe

Shrimp Curry Recipe

This easy, delicious, and aromatic shrimp curry recipe is loaded with flavor from fresh spices and coconut milk. Made in just under an hour, this seafood curry goes perfectly with rice or bread.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 4


  • 1 lb. medium shrimp, peeled and deveined
  • 2 tbsp. coconut oil or vegetable oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 tbsp grated ginger
  • 1-2 green chilies, chopped
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 14 oz can of coconut milk
  • 1 cup of water or fish stock
  • 1 medium tomato, chopped
  • 1 medium potato, peeled and diced
  • Salt to taste
  • Chopped cilantro for garnish


Prep the ingredients.

  • First, peel and devein the shrimp. Remove the shell, leaving the tail intact. Use a paring knife to make a shallow cut along the back of the shrimp and remove the digestive tract. Rinse the shrimp well. Pat dry with paper towels and keep aside.
  • Chop the onion, garlic, ginger, and green chilies. Mix together the curry powder, turmeric, cumin, and garam masala. Open the can of coconut milk and keep it ready. Dice the potato and tomato as well. Now you're ready to start cooking!

Cook the aromatic paste.

  • Heat coconut oil in a pan over medium heat. Add the chopped onion and cook for 2 minutes until translucent.
  • Add garlic, ginger, and green chilies. Cook for 30 seconds. The aromatics will infuse the oil with lots of flavor.

Bloom the spices and simmer.

  • Stir in the spice powder mix. Cook for 1 minute. This blooms the spices and eliminates their raw smell and taste.
  • Pour in the coconut milk and water or stock. Bring to a simmer.
  • Add the diced tomato and potato pieces. Season with salt. Cover and simmer for 10–12 minutes until the potatoes are tender but still hold their shape.

Simmer the shrimp.

  • Add the shrimp and continue simmering for 3–4 minutes until they are opaque and cooked through. Do not overcook.
  • Add chopped cilantro. Turn off the heat.


  • Use fresh shrimp for the best results. Frozen shrimp work too.
  • Adjust the heat by increasing or decreasing the green chilies.
  • Play with different protein and veggie add-ins.
  • Simmer slowly on low-medium heat; do not rush it.
  • Garnish with cilantro or mint.
  • Enjoy with rice or flatbread of your choice.

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