Shrimp Curry Recipe

Name: Shrimp Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound extra-large shrimp (26-30 ct.), (peeled and deveined); 1 tablespoon lime juice; 1 teaspoon curry powder (yellow); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8-1/4 teaspoon cayenne pepper; 2 tablespoons olive oil ((for cooking)); 1 13.5 oz. can quality coconut milk; 1 tablespoon cornstarch; 1 medium onion, (chopped); 2 cups 1/2-inch cubed, (peeled, Yukon gold potatoes); 1 1/2 cups cauliflower florets; 1 red bell pepper, (sliced); 1 tablespoon freshly grated ginger; 6 garlic cloves, (minced); 1 tsp EACH curry powder (yellow), ground cumin, ground coriander, ground turmeric, paprika, chili powder, salt; 1/4 tsp cayenne pepper, (more or less to taste); 1/8 tsp EACH ground cinnamon, nutmeg; 1 14 oz. can crushed tomatoes; 1/2 cup low sodium chicken broth, (plus more as needed); 1 teaspoon dried basil; 1 tablespoon lime juice; 3 tablespoons minced fresh cilantro

This Shrimp Curry recipe is exploding with flavor but incredibly easy to make with pantry friendly ingredients. You will lose your mind over good it is!

This Coconut Curry Shrimp is huge on flavor, low on effort, customizable, pantry friendly and can’t-stop-eating-delicious. It’s made with juicy, plump shrimp in a fragrant, lusciously creamy, coconut curry tomato sauce laced with a tapestry of spices, aromatic ginger, garlic and cilantro. I’ve made this shrimp curry recipe with my favorite potatoes, cauliflower and bell peppers but you can use whatever veggies you love or have on hand. Serve this recipe over rice, zoodles, etc. with naan and prepare for the barrage of compliments!

We are huge fans of curry over here from Indian inspired lentil curry, to Thai inspired coconut curry, yellow curry, green curry and red curry, which one will you try next?!

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top view of cooking curry shrimp in a pan garnished with cilantro

HOW TO MAKE curry shrimp VIDEo

Why you’ll love This Shrimp Curry Recipe

This recipe is SO easy but packed with flavor. I tried to make this dish as simple as possible and let the spices do all the work: curry powder, turmeric, cumin, coriander, chili powder and cayenne pepper along with the aromatics create a full throttle blend that’s dizzyingly delicious.

It’s creamy, hearty and satisfying. The curry shrimp is layered with indulgent creaminess from the curry sauce and potatoes, hearty textures from the cauliflower and bell peppers to pops of juiciness from the shrimp that will make your taste buds swoon.

This shrimp curry recipe is made with easy to find ingredients. No exotic curry pastes, aromatics or chili peppers, just everyday spices, coconut milk and crushed tomatoes that come together in an explosion of epic deliciousness.

It’s quick to make. Although this coconut curry shrimp tastes like it’s been simmering for hours, it’s on your table in less than 45 minutes! Most of that time is the 15–20-minute simmer to cook the potatoes, so you can eliminate them if you wish, then dinner is ready in less than 30 minutes.

It’s versatile, make it your own! I’ve made this Indian inspired curried shrimp with my favorite vegetables but you can use whatever veggies you love or omit them altogether. You can crank up the heat, omit the cayenne completely, make it more or less garlicky, gingery, etc.

serving curry shrimp over rice garnished by cilantro

Coconut Shrimp Curry ingredients

This easy shrimp curry recipe is packed with the flavors of Indian spices, creamy coconut, aromatic ginger, garlic and onion. The juicy shrimp are marinated in lime juice and a few choice spices to ensure that every layer of the dish is seasoned. You’ll need the following ingredients to make the coconut shrimp curry (full recipe in the printable recipe card at the bottom of the post):

Shrimp: Purchase extra-large shrimp, 26-30 count (which means there are 26-30 shrimp in a pound). Extra-large shrimp boast a more appealing texture and stay super juicy because they are more difficult to accidently overcook. This easy curry shrimp can still be made with smaller shrimp, but you’ll need to be more careful to not overcook.
Coconut milk: Please use full fat coconut milk if you would like restaurant-style creamy, flavorful curry. Light coconut milk simply isn’t as thick or nearly as flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
Crushed tomatoes: You will need one 14/15 ounce can crushed tomatoes (often called crushed tomatoes in puree). Take care your crushed tomatoes don’t have any additional seasonings or salt added. I recommend the brands San Marzano, Cento and Muir Glen.
Chicken broth: Use low sodium chicken broth so we can control the salt. Chicken broth is more flavorful than vegetable broth, so I wouldn’t swap it out unless necessary.
Cornstarch: This helps to thicken the curry so it’s even more lusciously creamy without having to simmer it for ages on the stovetop.
Aromatics: Onions, ginger and garlic elevate the curry shrimp and are essential to all curries. If you are feeling extra lazy, you may substitute the fresh ingredients with powders. The typical rule of thumb is 3:1, so one part dried/ground to three parts fresh.
Yellow curry powder: This is the curry powder you find in the spices section of your grocery store. It will probably be labeled “curry powder” and not “yellow curry powder.” The beauty of yellow curry powder is that it’s a combination of many ingredients that result in delightfully complex flavors – but all the work has been done for you! Curry powder typically contains ground turmeric, ground coriander seeds, ground cumin seeds, ground galangal, ground fennel seeds, ground mustard seeds, ground peppercorns, ground cloves and chili powder.
Vegetables: Use your favorites! I added Yukon gold potatoes, cauliflower florets, and bell peppers to this shrimp curry recipe for a blend of creamy, hearty and sweet. If you don’t add potatoes, then reduce the chicken broth because you won’t need to need to simmer the curry as long.
Spices: The curry powder is enhanced by cumin, dried coriander, paprika, turmeric, chili powder, dried basil, salt and cayenne pepper. Use more or less to taste.
Lime juice: A splash of citrus is used both in the quick curried shrimp marinade and to finish the sauce after simmering to awaken all the flavors. You may use fresh or bottled lime juice.

Curry Shrimp Recipe variations

Powdered ginger and garlic: If you don’t have fresh ginger and garlic on hand and need to make this curry shrimp NOW (I get you), you may substitute with powders. Use 1 tsp each and add to the recipe with the curry powder.
Crushed tomatoes: If you can only find a 28 oz. can, use roughly half the can and freeze the rest.
Heavy cream: You may substitute the coconut milk for heavy cream. You will be missing the coconut flavor, but it will still be tasty.

showing how to make coconut curry shrimp by simmering shrimp with coconut milk, crushed tomatoes and Indian spices

Tips for Buying Shrimp for Curry

This star of this curry shrimp recipe is, of course, the shrimp! Here’s what to look for:

Purchase wild caught shrimp. Look for wild caught shrimp versed farm-raised for the best flavor and texture.

Purchase raw, deveined shrimp. Look for shrimp that is raw (not precooked), peeled and deveined. Buying prepared shrimp saves you TONS of time and makes your job a snap because all you have to do is thaw the shrimp.

Frozen shrimp is awesome! Frozen shrimp is frozen shortly after it’s caught which means it’s frozen at peak freshness. So, unless you live coastal (and even then), it is even more fresh than the seafood counter by the time it’s purchased and you actually use it. Frozen shrimp is also more economical than fresh which means you can keep it stocked and ready to use whenever those curried shrimp cravings strike.

FAQs About Prepping Shrimp

If you are new to cooking shrimp, here is some helpful information to prepare and cook shrimp perfectly every time, whether for this coconut curry shrimp recipe or any of my other fabulous shrimp recipes:

Can I Make This Recipe with Frozen Shrimp?

Yes! I use frozen shrimp all the time. Just make sure you thaw the shrimp completely and pat it dry before using in the recipe.

How to Thaw Frozen Shrimp

There are two options for thawing your frozen shrimp:

1. Easy Thaw Method: The most hands-off method is to transfer your bag of shrimp to the refrigerator and let it thaw overnight.

2. Quick Thaw Method: Transfer the shrimp to a freezer size bag and tightly seal. Add the bag to a large bowl and submerge with cold tap water; place a heavy bowl (you can fill it with cans) over the shrimp so it doesn’t float and stays completely submerged. Let the shrimp sit for 10-20 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Let shrimp sit an additional 10- 20 minutes. If the shrimp isn’t completely thawed, repeat as needed.

What’s the Easiest Way to Peel and Devein Shrimp?

I like to purchase shrimp that is already peeled and deveined so all the work is done for me! If you purchase shrimp that is not deveined, it will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface. Sometimes it will be very dark and sometimes it will be more difficult to spot depending on when the shrimp ate last.

While eating the shrimp with the veins won’t harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it.

To devein shrimp:

1. First, locate the vein in the shrimp running along its back.
2. Make a shallow cut along the back and use the tip of the knife to lift it out.
3. The veins and shells can then be thrown away.
4. Rinse the shrimp and pat dry.

Do I have to devein both sides of the shrimp?

You may have noticed a second dark tract running along the shrimp’s belly even if you have purchased “deveined” shrimp. This tract is NOT another digestive tract but the nerve cord and does not need to be removed.

How Long Can You Marinate Shrimp?

Shrimp is such an easy protein to work with because it doesn’t need long to marinate at all! I typically marinate the shrimp for this shrimp curry recipe for roughly 15 minutes while I prep the remaining ingredients. Shrimp should not be marinated longer than 60 minutes because the seasonings will draw moisture out of the shrimp and make it dry and the acid (lime juice in this case, can also be lemon or vinegar in other recipes) can break down the delicate meat and make it mushy. Larger shrimp is more forgiving, but I still wouldn’t push it.

How to Make Curry Shrimp

Now that we’ve covered the basics of prepping the ingredients for this coconut shrimp curry recipe, it’s time to get cooking! Full instructions can be found in the recipe card at the end of the post, but here’s a brief walkthrough followed by my top tips for curried shrimp success:

Step 1: Marinate the shrimp. Whisk together the lime juice, curry powder, salt, pepper, and cayenne pepper in a large bowl. Add the shrimp and turn to evenly coat. Set aside while you prep the rest of the ingredients.

showing how to make coconut shrimp curry recipe by marinating shrimp with lime juice and curry powder

Step 2: Cook the shrimp. Heat the oil over medium-high heat in a saucepan (this is the exact braiser I use). Add the shrimp in a single layer and cook just until opaque, flipping halfway through. Transfer to a plate until ready to add back to the skillet.

showing how to make coconut shrimp curry recipe by sautéing shrimp in a pan with oil

Step 3: Sauté the veggies and aromatics. Add another drizzle of oil to the pan. Add the onion and potatoes and cook until the onions soften. Add the cauliflower, bell peppers, ginger, garlic and all seasonings and cook for one additional minute.

a collage showing how to make coconut shrimp curry recipe by sautéing onions and potatoes, then adding Indian spices, cauliflower and bell peppers

Step 4: Add the coconut milk. Whisk some the coconut milk with the cornstarch and add to the skillet along with the crushed tomatoes, chicken broth and basil.

showing how to make coconut shrimp curry recipe by adding coconut milk and crushed tomatoes

Step 5: Simmer the curry sauce. Bring the sauce to a boil, then reduce to a simmer with the lid slightly askew with about a 1-inch opening. Simmer for 15-20 minutes, until the potatoes are tender, stirring occasionally.

showing how to make coconut shrimp curry recipe by simmering the shrimp curry

Step 5: Finish the sauce. Stir in the lime juice and cilantro followed by the shrimp. Season to taste with salt, pepper or cayenne pepper to taste.

a collage showing how to make shrimp curry recipe by adding cilantro, lime juice and shrimp

meal prep

Prep ingredients: Chop the cauliflower and bell peppers and store in the refrigerator, chop the potatoes and submerge in water in the refrigerator, chop and refrigerate aromatics, and measure the spices.

Make ahead: This curried shrimp tastes even better the next day as the flavors have time to build and meld, which makes it fabulous for meal prep or on-the-go lunches.

Meal prep: Divide the curry shrimp between airtight containers along with rice, cover and refrigerate until ready to use.

up close of serving coconut curry recipe showing how creamy it is

Tips for MAking the Best Curry Shrimp

This shrimp curry recipe is very quick and easy to make, but there are a few tips for optimal success:

Don’t use a cast iron pan. When cooking a tomato-based dish, avoid using a cast iron pan. Instead, use an enameled cast iron, ceramic or stainless-steel skillet (this is the exact one I use).
Chop the potatoes small enough. The smaller the potatoes, the quicker they will cook, aim for about ½ inch.
Purchase prepared shrimp. Use shrimp that is already shelled and deveined to save you TONS of prep time.
Use extra-large shrimp. Using large shrimp is an insurance policy for juicy shrimp. It is slightly more forgiving when overcooked than smaller shrimp.
Don’t over–marinate shrimp. Don’t marinate the shrimp longer than 60 minutes or it won’t be as juicy.
Don’t overcook shrimp. Cook shrimp just until opaque for the juiciest shrimp. As soon as the shrimp turn pinkish white and start to curl, they’re done. Don’t be tempted to cook them a second longer! This only takes a few minutes so have a plate ready to transfer the shrimp to so they stop cooking.
Cook shrimp with the tails on. I recommend cooking your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor. Once your shrimp is cooked and resting you can remove the tails if desired.
Measure out the spices while you’re sautéing the onions so you don’t have to pause and measure out each spice when the recipe calls for them.
Adjust to taste to make it YOUR favorite shrimp curry. Taste and season with additional salt, cayenne or lime juice.
Control curry consistency. If the shrimp curry is too thick, thin it out with additional broth.

top view of serving Coconut Shrimp Curry in a bowl with rice

possible Curried Shrimp variations

You can customize the coconut shrimp curry by swapping the vegetables using a different protein, etc. Here are a few ideas:

Grill the shrimp. Instead of pan searing the shrimp, grill it at 400 degrees F for about 2 minutes per side. You can grill the shrimp directly on the grates or on skewers.
Customize the spice level. The curried shrimp is mild without any cayenne pepper. Adding ⅛ teaspoon to the shrimp marinade and the curry sauce is mild-medium and adding ¼ teaspoon is medium and should be perfect for most palates. If you aren’t sure how much to add because you’re not a fan of heat, then I suggest adding ⅛ teaspoon to the shrimp and waiting to add the cayenne pepper to taste after the curry sauce is done simmering. You can also add heat to individual servings.
Add vegetables. Feel free to add any of your favorite vegetables such as zucchini, squash, eggplant, snow peas, broccoli, mushrooms butternut squash, spinach, etc. If you omit the potatoes, then reduce the simmering time to 10 minutes and reduce the broth to ¼ cup.
Swap the protein. You can use chopped chicken, cubed pork tenderloin or fish. For chicken and pork, brown with the curry powder and simmer with the curry sauce to finish cooking. For fish, cook separately then add back to the curry at the end of cooking. You can also stir in cooked protein (great way to use up leftovers) the last 5 minutes of cooking to warm through.
Add tofu. Use extra firm tofu and prep by placing it in a pie plate, topping with a heavy plate and weighing down with 2 heavy cans (to release water). Set aside for 10 minutes to drain. After 10 minutes, cube the tofu. Sauté the tofu in oil until crispy then set aside. Gently stir into the curry shrimp the last 5 minutes of cooking.
Make it vegan. Use tofu (above) and vegetable broth or stock in place of the chicken broth.
Use light coconut milk. If you’re looking to save some calories, you can use light coconut milk whisked with 1 tablespoon cornstarch. It won’t be nearly as flavorful or creamy as full-fat coconut milk, so please adjust your expectations.

what to serve with Coconut Curry Shrimp

This curry shrimp can be enjoyed with rice and eaten as is, or you can add appetizers and sides to make it a feast! Here are a few ideas:

RICE
Curried shrimp is traditionally served with rice to mellow and absorb the flavorful sauce and offer a neutral textural component. I prefer jasmine rice or brown rice but any rice will work. Just pop the rice in your rice cooker for a hands’ off, easy side. Just make sure to thoroughly rinse your white rice until the water runs clear to achieve the fluffiest rice. You can also use microwave rice pouches if you’re making a serving for one or meal prep.

LOW CARB OPTIONS
Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also use low-carb noodles such as zoodles or spaghetti squash.

NAAN
Naan or roti bread is fabulous to soak up the delectable sauce. Naan is a yeast-leavened Indian bread, traditionally baked in a tandoor, a clay oven, and is widely available at most grocery stores. Once you’ve secured your naan, you’ll want to warm it up a bit for optimal taste and texture:

-To warm in the microwave: Stack up to 5 pieces of naan on a microwave safe plate and cover with a damp paper towel. Microwave for 30 seconds on high, then repeat at 10 second intervals, if needed, until warm and soft.

-To warm in the oven: Create separate stacks of about 5 pieces of naan, wrap each stack in a damp paper towel, then wrap in foil. Place on a backing sheet and bake at 350 degrees F for 10 minutes or until heated through.

DAHI OR RAITA
Yogurt or yogurt-based sauces are the quintessential accompaniment to Indian curries designed to take the edge off the heat and cut through the richness of the curry. Dahi is a yogurt made from cow or water buffalo milk and Raita is a cucumber, yogurt-based sauce. You can make a simple raita (recipe below), seek out Indian dahi (a brand called Desi Dahi is good) or a dollop of plain Greek yogurt will also do the trick.

TO MAKE RAITA, COMBINE:
–2 cups plain yogurt
–1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
–½ cup chopped mint leaves
–1 large garlic clove, finely minced
–½ teaspoon ground cumin
–½ teaspoon kosher salt

APPETIZERS
Turn this curry shrimp into a feast with other Asian-inspired appetizers such as Thai Chicken Satay or Peanut Pineapple Thai Chicken Satay, Thai Chicken Lettuce Wraps, Crab Rangoons, Homemade Egg Rolls, Pineapple Cream Cheese Wontons, or Potstickers.

How to store Shrimp Curry

To store: Coconut curry shrimp should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.

To reheat in the microwave: Transfer small portions to a microwave-safe dish, heat for one minute, stir, then continue to heat at 30-second intervals.

To reheat in the stove: For larger portions, rewarm gently in a large skillet, stirring often. You can microwave the rice as you’re warming the curried shrimp on the stove.

HOW TO Freeze

This shrimp curry recipe freezes well because the base of the sauce is coconut milk instead of dairy. Allow the dish to cool completely, transfer to an airtight container and freeze for up to three months.

up close of curry shrimp showing how juicy the shrimp is

more Shrimp Recipes To Try

Jerk Shrimp
Cilantro Lime Shrimp
Firecracker Shrimp
Creamy Tuscan Shrimp
Bacon Wrapped Shrimp
Caribbean Shrimp Avocado Salad
Spicy Shrimp Tacos
Shrimp Fajitas
Sheet Pan Shrimp Boil
Shrimp Pasta in Garlic Tomato Cream Sauce
Roasted Lemon Garlic Butter Shrimp and Asparagus
Sun-Dried Tomato Pesto Shrimp Pasta
Cajun Shrimp Pasta
Lemon Garlic Shrimp Fettuccine

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Shrimp Curry

Servings: servings

Total Time: 45

Prep Time: 10

Cook Time: 35

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Ingredients

SHRIMP

1 pound extra-large shrimp (26-30 ct.), peeled and deveined
1 tablespoon lime juice
1 teaspoon curry powder (yellow)
1/2 teaspoon salt
1/4 teaspoon pepper
1/8-1/4 teaspoon cayenne pepper
2 tablespoons olive oil (for cooking)

CURRY

1 13.5 oz. can quality coconut milk
1 tablespoon cornstarch
1 medium onion, chopped
2 cups 1/2-inch cubed, peeled, Yukon gold potatoes
1 1/2 cups cauliflower florets
1 red bell pepper, sliced
1 tablespoon freshly grated ginger
6 garlic cloves, minced
1 tsp EACH curry powder (yellow), ground cumin, ground coriander, ground turmeric, paprika, chili powder, salt
1/4 tsp cayenne pepper, more or less to taste
1/8 tsp EACH ground cinnamon, nutmeg
1 14 oz. can crushed tomatoes
1/2 cup low sodium chicken broth, plus more as needed
1 teaspoon dried basil

ADD LATER

1 tablespoon lime juice
3 tablespoons minced fresh cilantro

Instructions

Marinate shrimp: Whisk 1 tablespoon lime juice and Shrimp seasonings together in a large bowl. Add the shrimp and turn to evenly coat. Set aside while you prep the rest of the ingredients.
Cook Shrimp: Heat 2 tablespoons olive oil over medium-high heat in large saucepan/braiser (this is the exact one I use). Add the shrimp in a single layer and cook just until opaque, flipping halfway through, about 2 minutes per side. Transfer to a plate. You can remove the tails once cooled, if desired.
Curry sauce: Whisk the coconut milk and cornstarch together in a liquid measuring cup (or bowl); set aside.
Add another drizzle of oil to the pan if needed. Add the onions and potatoes and cook over medium-high heat, until the onions are softened, about 5 minutes. (I recommend measuring out the spices in between stirring the onions/potatoes).
Add the cauliflower, bell peppers, ginger, garlic and all seasonings and cook 1 additional minute. Stir in the coconut milk, crushed tomatoes, chicken broth and basil.
Cover with the lid slightly askew, with about a 1-inch opening, and bring to a simmer. Simmer for 15-20 minutes, until the potatoes are tender, stirring and replacing the lid occasionally so the bottom doesn't burn. Add additional broth as needed to achieve your desired sauce consistency.
Stir in the lime juice and cilantro, followed by the shrimp. Season with additional cayenne pepper (taste first!) and garnish with additional cilantro and lime if desired. Serve with rice, zoodles, etc.

Video

Notes

Spice level: The curried shrimp is mild without any cayenne pepper. Adding ⅛ teaspoon to the shrimp marinade and ⅛ teaspoon to the curry sauce is mild-medium and adding ¼ teaspoon to both is medium. If you’re not a fan of heat, I suggest adding ⅛ teaspoon to the shrimp and waiting to add the cayenne pepper to taste after the curry sauce is done simmering. You can also add heat to individual servings.
Prep ahead: Chop the cauliflower and bell peppers and store in the refrigerator, chop the potatoes and submerge in water in the refrigerator, chop and refrigerate aromatics, and measure the spices.
Meal prep: Divide the curry shrimp between airtight containers along with rice, cover and refrigerate until ready to use.
Storage: Store in an airtight container in the refrigerator for up to five days or freeze for up to 3 months.

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12 Comments

John Rutherford says

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Made this for dinner tonight. It was delicious and will definitely be made again. I substituted chickpeas for cauliflower because I didn’t have cauliflower. My husband loves spicy food and I made sure this dish fit the bill. I used a hot red curry in the shrimp marinade plus added 1/4 tsp cayenne. The curry sauce got 1/2 tsp of cayenne as well. Finally, I grilled the shrimp because I prefer it that way. When I came back into the house after grilling the shrimp, the entire house smelled amazing.

- Jen says
  
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  Thanks so much for the glowing review John, I’m so pleased you loved this recipe! Fabulous idea to grill the shrimp and I love that you LOVE heat!
  
F says

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Very healthy dish but despite all of the spices used it is very bland tasting and amount of crushed tomatoes overwhelmed the flavour. I would recommend using only half a can of crushed tomatoes.

- Jen says
  
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  Hi Faith, it sounds like you needed to add additional cayenne pepper to taste per the instructions. This would have lifted all of the flavors.
  
Doreen Hook says

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This was so good!!

- Jen says
  
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  Thanks Doreen! I’m so glad you enjoyed it!
  
Teresa says

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Absolutely delicious! The family loved it. I substituted broccoli for the cauliflower (didn’t have any) and it worked well! Thanks for this recipe. I’ll definitely be making it again.

- Jen says
  
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  I’m so happy you all loved this recipe and that the broccoli substitution was a success! Thank you for your glowing review, Teresa!
  
Mary Ann Rutter says

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Followed recipe pretty exactly
Heat level good, I used minimum amounts
Veggies cooked to just right texture.
I did feel under seasoned with salt.
I enjoyed the dish saved leftovers to freeze and add another protein at later date.

- Jen says
  
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  Thank you, Mary! I am so happy you enjoyed this recipe! I am also glad that salt is easily adjusted to taste, so you can enjoy it even more next time! 🙂
  
Jan Barnes says

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OMGoodness – Absolutely delicious! Spices were perfect! Wish I had used more shrimp.
(A lot of prep…), but I will definitely be making this for good friends and family. Yummy! Thank you!

- Jen says
  
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  I’m so pleased that you loved it!!