Shrimp Curry
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!
Servings 6 servings
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).
- 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 1/8 teaspoon to the shrimp marinade and 1/8 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 1/8 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.