This shrimp curry recipe is easy, flavorful, and perfect for a weeknight meal! It's tender shrimp that are cooked in a flavorful coconut curry sauce. Serve it over rice or with naan bread for a delicious and easy meal.
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❤️ Why you'll love this recipe
- It's a creamy and delicious meal that is so quick to put together.
- This curry is full of amazing flavor and the shrimp cook up perfectly in the sauce.
- It's simple enough for a weeknight meal or fancy enough for a special occasion or guests.
Ingredients
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For the Shrimp
- olive oil
- uncooked large shrimp, peeled and deveined
- curry powder
- chili powder
Curry Sauce
- olive oil
- red onion, peeled and chopped
- garlic, peeled and minced
- tomato sauce or passata
- curry powder
- ground coriander
- ground turmeric
- chili powder
- light brown sugar
- ground cinnamon
- salt and black pepper, to taste
- heavy cream or coconut cream
- lime wedges, optional garnish
- chopped fresh cilantro, optional garnish
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Heat the olive oil in a large saute pan over medium heat. Add the shrimp and season with the curry and chili. Sear the shrimp for around 1 minute per side. Transfer to a plate and set aside.
- Add the rest of the oil to the same pan and cook the onion until translucent, around 5 minutes.
- Add the garlic cloves and cook for 1 more minute or until fragrant.
- Add the tomato sauce or Passata and spices and stir to combine.
- Cook until the sauce has darkened, around 6 minutes.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the shrimp and toss to coat with the sauce. Taste for seasoning, if needed, adjust seasoning.
- Remove from heat and serve. Serve it with lime wedges to make it zesty and give it more.
Storage
Leftovers of this prawn curry recipe can be stored in an airtight container in the fridge for up to three days.
Gently reheat on the stove over low heat until warmed through. You may need to add a splash of water or cream if the sauce has thickened too much. I do not recommend reheating the leftovers.
Expert Tips
Expert Tip: Be sure that you use coconut cream and not use cream of coconut. Cream of coconut is sweetened and you don't a sweetener in your shrimp curry.
Frequently Asked Questions
The origins of curry shrimp are unclear, but it is believed to have originated in India. The dish is popular in many countries, including the United States, the United Kingdom, Australia, and Canada.
To make a good curry you need to cook quickly. This allows the spices to bloom and develop their flavor.
Most curries get their flavor from a combination of cumin, coriander, turmeric, and chili powder.
Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- You can use chicken breasts cut up into bite-sized pieces instead of shrimp if you have a seafood allergy or just prefer chicken. Just sear the chicken in the pan before you add the sauce ingredients.
- You can make this dish mild, medium, or hot by adjusting the amount of chili powder that you use. If you want a mild curry, I recommend starting with ¼ teaspoon of chili powder and tasting it until you get the heat that you desire.
- If you want a more traditional curry flavor, you can substitute garam masala for the curry powder.
- Can't find coconut cream? You can use full-fat coconut milk instead.
Serving Suggestions
- Simple Arugula Salad is a peppery and crunchy salad with sweet corn and juicy tomatoes, sprinkled with bold blue cheese. It's a refreshing side dish to serve with this creamy and flavorful meal.
- Out of naan bread and want to avoid a trip to the grocery store? You can serve this Greek Yogurt Flatbread with your prawn curry recipe instead!
- There is no better way to refresh your palate than this refreshing creamy Cheesecake ice cream with the perfect crunch from graham crackers. It's a homemade sweet treat that's excellent any day of the week!
Similar recipes
- Cajun Shrimp and Sausage with Vegetables is a great, one pan healthy meal option for any night of the week. Next time you are looking for a hearty but easy weeknight meal give this recipe I try!
- Instant Pot Gumbo is going to rock your world. It's chock full of succulent shrimp, smoky andouille sausage, and delightful stewed veggies. If you love shrimp recipes with a little heat then this is the recipe for you.
- Do you want to breathe new life into your meal plan? This Shrimp Scampi is not only easy to make, but it's also creamy, delicious, and perfect for guests.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Shrimp Curry Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
For the Shrimp
- 2 Tablespoons olive oil
- 1 pound uncooked large shrimp, peeled and deveined
- 1 Tablespoon curry powder
- 1 pinch chili powder
Curry Sauce
- 1 Tablespoon olive oil
- 1 medium red onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 ½ cups tomato sauce or passata
- 1 Tablespoon curry powder
- 1 Tablespoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon chili powder
- 1 teaspoon light brown sugar
- pinch ground cinnamon
- salt and black pepper, to taste
- ¾ cup heavy cream or coconut cream Note 1
- lime wedges, optional garnish
- chopped fresh cilantro, optional garnish
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
- Heat the olive oil in a large saute pan over medium heat. Add the shrimp and season with the curry and chili. Sear the shrimp for around 1 minute per side. Transfer to a plate and set aside.
- Add the rest of the oil to the same pan and cook the onion until translucent, around 5 minutes.
- Add the garlic cloves and cook for 1 more minute or until fragrant.
- Add the tomato sauce or Passata and spices and stir to combine.
- Cook until the sauce has darkened, around 6 minutes.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the shrimp and toss to coat with the sauce. Taste for seasoning, if needed, adjust seasoning.
- Remove from heat and serve. Serve it with lime wedges to make it zesty and give it more
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