The Best Easy Coconut Shrimp Curry
A flavour-filled shrimp curry with an aromatic coconut curry sauce cooks in no time from scratch! Forget jarred sauces….this sauce will have you licking your plates clean!
Cook an incredible dinner with minimal ingredients with our Shrimp Curry recipe. A coconut curry sauce made with minimal ingredients simmers around tender shrimp makes for an incredible dinner. You’ll be surprised at how GOOD this is!
Make this shrimp curry even more spectacular and serve it with super soft Naan bread to mop up the sauce!
SHRIMP CURRY OR SHRIMP MASALA
Our shrimp curry recipe is inspired by our Tikka Masala. We came up with a shrimp version to give you a hit of curry in a simplified way!
This may NOT be an authentic Indian curry, BUT it does give you a satisfying hit of flavor and spices, AND it may just tick all of your curry loving boxes:
- No marinating.
- Fragrant coconut milk adds even MORE flavour.
- Ready in less than 30 minutes. YES!
HOW LONG DOES SHRIMP TAKE TO COOK?
For this shrimp curry recipe, try to find jumbo-sized shrimp for the best meatier results — tails on or off are both fine to use. You only need to cook them for 1 minute each side to get crisp edges and fry off the spices. Then, they will only need about 1-2 minutes to finish cooking in the sauce.
WHAT IS THE SECRET TO A GOOD CURRY?
Ingredients! The right combination of spices and aromatics are essential to a good curry sauce. Garlic, ginger and onion start the flavours off in the right direction, while garam masala, ground cumin, Tumeric and ground coriander give you the irresistible curry flavour.
Having said that, they CAN be replaced with a mild curry powder that may be hiding out at the back of your kitchen pantry, but the flavours may not be the same. I love being able to control the flavours of spices to get them absolutely perfect for the sauce.
The best shrimp curry sauce uses a combination of crushed tomatoes (or Passata) and coconut milk or cream. You can substitute with heavy cream, thickened cream or evaporated milk if you don’t have coconut!
HOW DO YOU MAKE CURRY SAUCE FROM SCRATCH?
Fry your spice coated shrimp first to leave some of those spices in the pan as a base for your sauce.
Scrape up any browned bits left over from the shrimp on the bottom of the pan with a butter/oil combination. Browned bits = flavour!
Sauté your onion, garlic and ginger, then add in your spices to cook them off until fragrant.
Add crushed tomatoes (or Passata), coconut milk or cream and seasonings.
Simmer until slightly thickened for about 4 minutes, then stir in shrimp and cook to warm through.
Take off the heat immediately and garnish your shrimp curry with fresh chopped cilantro!
CAN YOU PUT COOKED PRAWNS IN A CURRY?
Absolutely! You can skip the whole process of frying raw shrimp first and just add cooked shrimp right at the end. Take the sauce off the heat first before adding them in to not risk over-cooking them. Let them sit in the sauce for a couple of minutes to warm through.
WHAT TO SERVE WITH SHRIMP CURRY
Serve shrimp curry with fresh, hot plain rice or garlic butter rice and homemade naan bread.
HOW TO THICKEN CURRY SAUCE
You don’t need to thicken the curry sauce in this recipe as the combination of coconut milk/cream with tomato puree thickens it for you. For a thicker curry, however, you can either add in a couple tablespoons of tomato paste OR a cornstarch slurry.
Simply dissolve two teaspoons of cornstarch into one tablespoon of cold water. Stir the slurry into the sauce and let it simmer until the sauce thickens. It won’t take very long at all.
MORE CREAMY SHRIMP RECIPES
A flavour-filled shrimp curry with an aromatic coconut cream sauce cooks in no time from scratch! Forget jarred sauces….this sauce will have you licking your plates clean! Make an incredible dinner with minimal ingredients. You’ll be surprised at how GOOD this curry is!
Serves: 4 serves
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric (or curry powder)
- 3/4 teaspoon salt
- 1/4 teaspoon red chili powder
- 1 1/2 tablespoons oil, divided
- 1 pound (500g) peeled Jumbo-sized shrimp, tails on or off
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder or curry powder
- 14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
- 1/2-1 teaspoon red chili powder, adjust to your taste preference
- 1 teaspoon salt
- 1 1/2 teaspoons brown sugar
- 13.5 fl oz (400ml) can coconut milk, or coconut cream
- 2 tablespoons freshly chopped cilantro, to garnish
For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.
Calories: 465kcal | Carbohydrates: 15g | Protein: 28g | Fat: 25g | Saturated Fat: 22g | Fiber: 3g