Use What You Have
Indian Shrimp Curry Recipe
Ingredients
This recipe yields 4 servings. Adjust ingredient amounts as needed, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
- 2 tablespoons peanut oil
- sweet onion, minced
- 2 cloves garlic, chopped
- 1 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- teaspoon red chili powder
- 1 (14.5 ounce) can chopped tomatoes
- 1 (14 ounce) can coconut milk
- 1 teaspoon salt
- 1 pound cooked and peeled shrimp
- 2 tablespoons chopped fresh cilantro
Directions
Step 1: Gather all ingredients and ensure they are ready to go.
Step 2: Heat peanut oil in a large skillet over medium heat. Add the minced onion and cook, stirring occasionally, until the onion turns translucent, about 5 minutes.
Step 3: Remove the skillet from heat and let it cool for about 2 minutes.
Step 4: Add the chopped garlic, ground turmeric, ginger, cumin, paprika, and red chili powder to the onions in the skillet. Stir over low heat to bloom the spices, about 30 seconds.
Step 5: Stir in the chopped tomatoes, coconut milk, and salt. Bring the mixture to a boil and let it cook for 1 minute.
Step 6: Reduce the heat and let the mixture simmer, stirring occasionally, for about 10 minutes.
Step 7: Add the cooked shrimp and chopped cilantro. Simmer for another minute until the shrimp are heated through.
Step 8: Serve the dish and enjoy!
Recipe Tip
For a more authentic flavor, use Indian-style chili powder or ground red chiles instead of the Mexican spice blend.
Nutrition Facts (per serving)
| Calories | 416 |
|---|---|
| Total Fat | 32g (41% DV) |
| Saturated Fat | 21g (103% DV) |
| Cholesterol | 146mg (49% DV) |
| Sodium | 930mg (40% DV) |
| Total Carbohydrate | 11g (4% DV) |
| Dietary Fiber | 3g (10% DV) |
| Total Sugars | 4g |
| Protein | 23g (46% DV) |
| Vitamin C | 14mg (15% DV) |
| Calcium | 119mg (9% DV) |
| Iron | 9mg (49% DV) |
| Potassium | 617mg (13% DV) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Indian Shrimp Curry is a rich, flavorful dish that blends succulent shrimp with a velvety coconut-tomato sauce. A perfect balance of spices and creamy textures, this dish has gained popularity worldwide, especially among fans of Indian cuisine.
History of Indian Shrimp Curry
The origins of shrimp curry in India can be traced to the coastal regions where seafood is abundant, particularly along the western coast in states like Kerala and Goa. Indian curries evolved from a variety of regional influences, from the ancient spices used by the Indus Valley Civilization to the robust flavors introduced by Portuguese and Arab traders. Shrimp, being a readily available protein along India's coastline, became a favorite ingredient in many curry dishes. Over time, it adapted to regional tastes and preferences, resulting in numerous variations.
Regional Variations
Indian shrimp curry can vary significantly depending on the region. In Kerala, the curry is often prepared with coconut milk, fresh curry leaves, and a tangy tamarind base. Goas shrimp curry features a strong dose of coconut and the characteristic heat from Goan chilies. The version in North India might include a richer, spicier tomato-based sauce, while the coastal regions focus on the subtle sweetness of the coconut milk. Each region brings its own unique twist to the dish, reflecting the diverse culinary landscape of India.
What Makes It Different?
What sets Indian shrimp curry apart from similar dishes around the world is its distinct blend of spices and the use of coconut milk, which provides a creamy texture without overwhelming the dish. Unlike Thai curries, which may use lemongrass and kefir lime leaves for a more citrusy flavor, the Indian version relies on a combination of earthy spices like cumin, turmeric, and coriander. Additionally, Indian shrimp curry typically incorporates a base of tomatoes, which gives the sauce a rich, tangy depth.
Where Is It Typically Served?
Indian shrimp curry is commonly served in homes and restaurants across India, often accompanied by steamed rice or naan bread. It is a popular dish for both everyday meals and festive occasions, especially in coastal regions where seafood is abundant. In many Indian restaurants around the world, this dish is a staple on the menu, offering a taste of coastal India to diners looking for an authentic curry experience. The dish pairs wonderfully with basmati rice, helping to balance out the heat and creaminess of the curry.
Interesting Facts
- The use of shrimp in curry dates back centuries in Indian coastal cuisine, with variations appearing in historical records from the Mughal Empire.
- Indian curry spices are often referred to as the kitchen of medicine due to their health benefits. For example, turmeric is known for its anti-inflammatory properties, while cumin aids digestion.
- The practice of adding coconut milk to curries is most common in regions like Kerala and Goa, where coconuts are abundant and form a key part of the local diet.
- Though curry is widely associated with Indian cuisine, the term itself is a British invention; in India, the dish would simply be referred to by its specific name, like "prawn curry" or "malai curry."
- Indian curries are incredibly versatile. You can swap shrimp for other proteins such as chicken, lamb, or even tofu to accommodate different dietary preferences.
Conclusion
Indian Shrimp Curry is a flavorful and versatile dish that embodies the rich culinary history of India. With its perfect balance of spices and creamy coconut base, it has become a beloved meal worldwide. Whether served in a small coastal village or a bustling city, this dish connects people to the vibrant food culture of India, offering a taste of tradition and the sea in every bite.
FAQ about Indian Shrimp Curry Recipe
Comments
Cindy K.
10/06/2025 01:52:54 PM
Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of that indian flavor. Thank you so much.
A Louise
03/17/2021 09:01:38 AM
After reading other reviews I drained the juice from the can of diced tomatoes. Replaced can of coconut milk with 1/2 a can of cream of coconut and doubled all spices, garlic and ginger. Cooked fresh shrimp at end for approx 5 minutes before adding cilantro. The sauce was thick and creamy and the dish was excellent and so simple to make.
Stacy in Sisters
10/06/2021 07:36:08 PM
This was outstanding! I will make it again and again! I made a few tweaks to the recipe. Iadded a teaspoon of curry powder and a pinch of cayenne to the spice mix. I wanted more substance, so after the paste was created, I added two diced carrots cooking for about 1 minute. I would have added cauliflower too if I had some on hand. Next I added the entire can of tomatoes, but only 2/3 can of the unsweetened coconut milk. While that simmered, I seared some scallops in another pan. Before adding the scallops to the curry, I stirred in two handfuls of torn spinach.
Jakki Young-braddy
10/18/2018 04:59:27 PM
I made this wonderful dish last night. I read a few of the reviews and I did change a few things. I increased all the spices! I also added a tablespoon of sugar, some diced green peppers, a tablespoon of Indian Curry and a little fresh ginger. I only had a can of Fire Roasted Garlic Diced Tomatoes so I used it. I did not find the need to add anything to make it thicker as mine was thick enough!! I made with it Coconut Jasmine Rice with Gandules. I liked the idea of putting it in a little bowl and turning upside down in the middle of plate with curry ladled around it!!! Needless to say, This dish was a hit!!! I will surely make it again!!! NOTE: I noticed at the end of the directions, it says to add fresh cilantro and dried cilantro, but since dried cilantro was not listed in the ingredients, I did not use that.
Jenn MacKay
12/14/2023 11:35:10 PM
Added 1tsp curry and .5 tsp cayenne. Drained tomato and full can of cream. Tasty.
Nathan LaSalle
01/03/2021 12:56:16 AM
Excellent sauce, family really enjoyed it. I made a few adjustments based on what I had. Added chicken tenders and a few remaining cocktail shrimp we had leftover. Didn’t have coconut milk, so used half and half creamer finally added a little corn starch to thicken. Will make again.
Amanda Donofrio
04/27/2025 12:06:24 AM
I cooked my shrimp first in a little bit of olive oil tossed the shrimp in breadcrumbs and Panko and seared on all sides. Put aside. I follow the instructions on the rest, except I use fresh ginger, chopped up, added cayenne pepper, curry powder and garam masala. Once the sauce was done, I added the cooked shrimp in. Came out AMAZING!
LVVet
03/15/2024 01:09:47 AM
The recipe was so easy to follow. I changed one item to raw shrimp as it provides more flavor. LOL No need to pay any more high prices for one of my favorite dishes and I used very large shrimp and put in only 1 pound. Thanks for this recipe. ;-)
luvs2cook
07/05/2020 11:04:12 PM
This was delicious, I added 1/2 tsp of ginger and a tsp if coriander and substituted the tsp 1/2 with a tbs 1/2 of curry powder in place of chili powder as it didn’t seem to specify which type of chili powder powder to use but it was absolutely delicious and easy to make. I’ll definitely make this again!
Adiba Ratani
06/30/2020 04:58:28 AM
Instead of using canned tomatoes, we cut fresh ones. We also used fresh ground cumin from the bag and homemade garlic paste instead and added a tad extra chili powder and homemade garam masala. Turned out DELISH!
Amanda C
09/15/2018 10:19:15 PM
This turned out phenomenally - I added chopped carrots and bell peppers for some more veggies. I also used fresh ginger and added a little fresh lime juice at the end to finish it off. Simmered for an additional 10 minutes to really meld the flavors and served over riced cauliflower - absolutely delicious!
Nina83
09/03/2025 03:02:08 AM
I liked this recipe! It was creamy and flavorful. I followed the directions as written, except I added 1 teaspoon of curry powder and 1/4 teaspoon cayenne pepper for a little heat. I served it over riced cauliflower and it was delicious!
kcross
05/06/2025 11:14:56 PM
I followed the recipe as written and found the flavor too bland. It also was runny. I am going to add some curry, remove the shrimp and simmer it longer to see if that helps.
Vivian Li
04/29/2025 08:39:37 PM
This was ridiculously delicious. I served it with noodles the first night and quinoa the second. It’s better the next day. I subbed in fresh roma tomatoes and cooked them down with the onions and spices before adding coconut milk and also added in curry powder. I’m going to try this again with cod fillets next.
Deborah Baker
02/11/2025 11:06:50 PM
Made it for dinner — gone in minutes!
Elizabeth1957
02/03/2025 11:42:34 PM
Yummy 😋
DaringStraw9940
11/11/2024 02:20:28 AM
Disappointed
Greg Hardinger
10/27/2024 12:26:54 AM
Love this recipe. So does my family.
OrangeFlax4724
10/24/2024 06:05:08 AM
This was an amazing recipe! I just made it and finished making it and I have to say it is as good as it is at a restaurant. Thank you Jacqueline for this. It helped that I had the spices on hand as well :)
MaturePho7721
10/20/2024 01:33:14 AM
This was delicious and so easy!
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