Shrimp Curry
This Shrimp Curry recipe is a vibrant and flavorful dish that brings together the rich, aromatic spices of Indian cuisine in a creamy, tantalizing sauce. Featuring succulent jumbo shrimp coated in a blend of garam masala, cumin, turmeric, and chili powder, the curry is enhanced with a luscious sauce made from coconut milk, tomatoes, and a medley of spices.
Whether you’re looking for a quick weeknight meal or a special dish to impress guests, this shrimp curry pairs beautifully with garlic butter rice and warm naan bread, making it a comforting and satisfying choice for any occasion.
Shrimp Curry
Ingredients:
SHRIMP:
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
SAUCE:
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
Instructions:
SHRIMP:
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.
SAUCE:
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.
Notes:
Serve with garlic butter rice and super soft Naan bread to mop up the curry sauce!
Choosing Shrimp: Use jumbo-sized shrimp for a meaty texture and substantial bite. If you prefer smaller shrimp, adjust the cooking time accordingly. Ensure the shrimp are peeled and deveined before cooking.
Spice Levels: Adjust the amount of red chili powder according to your heat preference. You can start with 1/2 teaspoon and add more if you like it spicier.
Garam Masala: This is a key spice blend in the recipe. If you don’t have garam masala, you can substitute with a combination of ground cinnamon, cloves, and cardamom, though it won’t be an exact match.
Turmeric vs. Curry Powder: Turmeric provides a more subtle flavor and color, while curry powder adds a blend of spices. You can use either based on your taste preference or what you have on hand.
Passata vs. Crushed Tomatoes: Passata results in a smoother sauce, while crushed tomatoes provide a bit more texture. Both work well, so choose based on your texture preference.
Coconut Milk: Full-fat coconut milk provides a richer, creamier texture, but you can use light coconut milk for a lighter option. Coconut cream can also be used for an even thicker sauce.
Brown Sugar: This adds a hint of sweetness to balance the spices. If you prefer, you can substitute with honey or maple syrup, but adjust the quantity to taste.
Cooking Oil: Use a neutral oil for cooking the shrimp and sauce to avoid overpowering the dish with any particular flavor.
Resting the Shrimp: After searing the shrimp, set them aside to avoid overcooking. They will finish cooking quickly once added back to the sauce.
Serving Suggestions: This curry pairs excellently with garlic butter rice and homemade naan bread. For a complete meal, consider adding a side of steamed vegetables or a simple salad to balance the richness of the curry.
Nutrition Information:
Calories: 465kcal | Carbohydrates: 15g | Protein: 28g | Fat: 25g | Saturated Fat: 22g | Fiber: 3g
Frequently Asked Questions:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking.
Pat them dry with paper towels to remove excess moisture for better searing.
Can I substitute the coconut milk with something else?
If you prefer, you can use heavy cream or a dairy-free alternative like almond milk, though this will change the flavor and texture slightly.
Coconut milk adds a unique richness that complements the spices well.
How can I make this curry spicier?
Increase the amount of red chili powder or add a chopped fresh chili to the sauce.
You can also add a pinch of cayenne pepper for extra heat.
Can I use pre-made curry powder instead of turmeric?
Yes, you can use curry powder instead of turmeric for a different flavor profile.
Curry powder contains a blend of spices and will add a more complex taste to the dish.
What can I use instead of Passata?
If you don’t have Passata, you can use crushed tomatoes or tomato puree.
For a smoother sauce, you can blend the crushed tomatoes before adding them to the pan.
How can I make this curry vegetarian?
To make a vegetarian version, omit the shrimp and replace it with tofu or a mix of vegetables like bell peppers, peas, and carrots.
You may need to adjust the cooking time for vegetables or tofu.
Can I prepare the curry in advance?
Yes, you can make the curry ahead of time.
Store it in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove before serving.
The flavors will actually improve after a day or two.
What side dishes go well with shrimp curry?
Shrimp curry pairs well with garlic butter rice, naan bread, or steamed basmati rice.
You can also serve it with a side of raita or a simple cucumber salad to balance the flavors.
How can I make the sauce thicker?
If you prefer a thicker sauce, let it simmer a bit longer to reduce and thicken.
You can also stir in a slurry made from equal parts cornstarch and water to thicken it faster.
Can I freeze the shrimp curry?
Yes, you can freeze shrimp curry.
Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months.
Thaw it in the refrigerator overnight and reheat gently on the stove.