Description

This flavorful Shrimp Curry recipe combines succulent extra-large shrimp marinated with spices and lemon juice, cooked in a rich and creamy coconut milk and tomato sauce infused with aromatic garlic, ginger, and curry spices. Ready in just 30 minutes, it’s a quick and delicious dish perfect for a satisfying weeknight dinner.

Ingredients

Shrimp Marinade

1 pound extra-large shrimp, peeled and deveined
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground
¼ teaspoon cayenne pepper
2 tablespoons lemon juice

Curry Sauce

1 tablespoon coconut oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
½ teaspoon black pepper, freshly ground
½ teaspoon salt, or to taste
½ teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
14½ ounces diced tomatoes (canned or fresh)
13½ ounces coconut milk
2 tablespoons cilantro, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Shrimp: In a small bowl, combine ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 2 tablespoons lemon juice. Add the peeled and deveined shrimp, toss well to coat evenly, then cover and refrigerate for at least 10 minutes to infuse flavors.
Prepare the Sauce Base: Heat 1 tablespoon coconut oil in a skillet over medium heat. Once hot, add the chopped medium onion and sauté for 2-3 minutes until softened and translucent.
Add Aromatics and Spices: Stir in 3 cloves minced garlic, 1 tablespoon minced fresh ginger, ½ teaspoon freshly ground black pepper, ½ teaspoon salt, ½ teaspoon turmeric, 2 teaspoons ground coriander, and 1 teaspoon curry powder. Cook for another 2-3 minutes while stirring frequently until fragrant and spices are well combined.
Add Tomatoes and Coconut Milk: Pour 14½ ounces diced tomatoes and 13½ ounces coconut milk into the skillet. Increase heat to bring the mixture to a rapid simmer and cook for at least 5 minutes, stirring occasionally to blend the flavors and create a thick sauce.
Cook the Shrimp: Add the marinated shrimp to the simmering sauce, stirring to coat the shrimp evenly. Cook for at least 5 minutes until the shrimp turn opaque and are fully cooked through.
Finish and Serve: Garnish the curry with 2 tablespoons chopped fresh cilantro. Serve hot over steamed rice or with your favorite flatbread and enjoy your delicious shrimp curry.

Notes

Adjust cayenne pepper for desired spice level.
Fresh cilantro adds a burst of flavor but can be omitted if unavailable.
Serve with basmati rice or naan bread for a complete meal.
Shrimp cooks quickly; avoid overcooking to keep it tender.
Leftovers can be refrigerated and reheated within 2 days.