Indian Shrimp Curry Recipe

This subtle but savory shrimp curry goes great with prawns. Delicious and quick to make. Remove the shrimp tails before putting to the skillet. With rice.


– 2 tablespoons peanut oil – ½ sweet onion, minced – 2 cloves garlic, chopped – 1 ½ teaspoons ground turmeric – 1 teaspoon ground ginger – 1 teaspoon ground cumin – 1 teaspoon paprika – ½ teaspoon red chili powder – 1 (14.5 ounce) can chopped tomatoe – 1 (14 ounce) can coconut milk – 1 teaspoon salt – 1 pound cooked and peeled shrimp – 2 tablespoons chopped fresh cilantro


Sauté onion in peanut oil in a large skillet over medium heat for 5 minutes until transparent. Remove skillet from heat and let cool for 2 minutes.

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Stir garlic, turmeric, ginger, cumin, paprika, and chili powder into onion in skillet over low heat for 30 seconds to bloom spices. Stir in tomatoes, coconut milk, and salt.

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Use curry powder and salt to season the potatoes, then boil them for about ten minutes while stirring them until they are soft.

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Reduce heat and simmer 10 minutes, stirring often, after 1 minute of boiling. Add shrimp and cilantro; cook 1 minute until opaque.

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416Calories 32gFat 11gCarbs 23gProtein 

See Also

Chef John's Chicken Tikka Masala Recipe