This is an easy Curry Shrimp recipe that you can make in less than 30 minutes. The sauce is made with curry powder, onions, tomatoes, and coconut milk and is served over rice for a great dinner.
For a long time, I was intimidated to make curry dishes at home and instead ordered out whenever I was in the mood. Once I learned how to make homemade curry powder I realized how easy it was. Easy curry shrimp is a quick and easy meal that is not at all complicated to make (same with curry chicken!) If you’re in the mood for Indian inspired takeout, make this easy recipe!
Ingredients NEEDED
- Curry Powder: Adds the perfect flavor. I recommend making it yourself, but you can buy it in a pinch.
- Coconut Milk: Offsets the spiciness.
- Shrimp: You can start with thawed frozen cooked shrimp or use EZ peel and cook it yourself.
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How to Make This Coconut Curry Shrimp Recipe
- Heat oil in a large skillet over medium heat. Add onion and cook until they soften and become translucent. 4-6 minutes. Remove from heat and allow skillet to cool for a few minutes. Reduce heat to low.
- Add curry powder, ginger and garlic and stir in with onion. Add tomatoes and coconut milk to skillet and stir well. Add salt and pepper. Cover and let simmer for 10 minutes and stir occasionally.
- Add shrimp and cilantro to the skillet. Let heat for 1-2 minutes.
Expert Tips
- You can add as much or as little spices as you’d like for your heat preference.
- Add cooked bell peppers or other vegetables with the curry.
- If you start with raw shrimp, peel and devein it and cook it for until pink and cooked through before starting the recipe.
FAQs
How do you store this recipe?
Store in an airtight container in the fridge for 1-2 days. Reheat in the microwave.
Curry Shrimp Recipe
This Curry Shrimp recipe is an easy dish that you can make in less than 30 minutes! It’s so full of flavor and perfect sized over rice.
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 2 pounds frozen shrimp cooked and peeled (remove tail)
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 14.5 ounce can crushed tomatoes
- 1 teaspoon fresh ginger minced
- 4 teaspoons curry powder LINK to EGI curry powder recipe
- 1 14 ounce can coconut milk
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook until they soften and become translucent. 4-6 minutes. Remove from heat and allow skillet to cool for a few minutes. Reduce heat to low.
- Add curry powder, ginger and garlic and stir in with onion. Add tomatoes and coconut milk to skillet and stir well. Add salt and pepper. Cover and let simmer for 10 minutes and stir occasionally.
- Add shrimp and cilantro to the skillet. Let heat for 1-2 minutes. Serve!
Recipe Video
Recipe Nutrition
Serving: 1serving | Calories: 589kcal | Carbohydrates: 18g | Protein: 51g | Fat: 36g | Saturated Fat: 24g | Cholesterol: 572mg | Sodium: 1926mg | Potassium: 863mg | Fiber: 6g | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 25mg | Calcium: 402mg | Iron: 9mg
Nutritional information not guaranteed to be accurate
