Shrimp Curry

What You’ll Need

Here’s an overview of what you’ll need to make this shrimp curry. Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.

• Olive oil – Or another neutral cooking oil. 
• Shrimp – Peel and devein the shrimp, if not already done.
• Salt & pepper – I use kosher salt and freshly ground black pepper. 
• Aromatics – Onion, garlic, ginger, and lemongrass. I love the extra-fresh deliciousness of preparing all of these fresh. But if you’re looking to make this recipe even faster and easier, you can use store-bought pastes for the garlic, ginger, and lemongrass.
• Spices – Yellow curry powder, ground turmeric, ground cumin, ground coriander, and red pepper flakes. Feel free to adjust the amount of red pepper flakes to make the curry spicier or milder.
• Diced tomatoes – Drain these before adding them to the curry.
• Coconut milk – Full-fat coconut milk makes for a richer, creamier curry than lite coconut milk. You can add more coconut milk if you’d like to make this shrimp curry a bit looser and creamier, more like a rich soup.
• Rice and Cilantro – For serving.

How to Make Shrimp Curry

You’re just 25 minutes away from a delicious dinner! Scroll to the bottom of the post for the full recipe card.

• Prep the shrimp. Pat the shrimp dry with a paper towel and season them with salt and pepper.
• Cook the shrimp. Add 2 tablespoons of olive oil to a large skillet set over medium heat. Add the shrimp to the hot oil and sear for about 2 minutes on each side, or until the shrimp are no longer translucent and cooked through. Transfer to a plate.

• Cook the aromatics and spices. Warm the remaining oil in the pan, then cook the onion until it’s softened. Stir in the garlic, ginger, and lemongrass and cook until they’re fragrant. Stir in the spices and cook a minute more.
• Deglaze the pan. Stir in the tomatoes and scrape up any browned bits from the bottom of the pan. (The acid from the tomatoes should loosen them up!)

• Add remaining ingredients and simmer. Add the coconut milk and remaining salt and pepper. Bring the curry to a boil, then reduce it to a simmer. Add the shrimp and cook until they’re warmed through. 

• Serve. Ladle the shrimp curry into bowls of rice with cilantro for garnish.

Tips & Variations

Here are some tips to make sure this curry turns out perfect — and a few ways to make the recipe your own.

• Use the right curry powder. I used McCormick Gourmet Curry Powder, but any mild yellow curry powder will work in this recipe. Don’t substitute curry paste for the curry powder — it’s a completely different flavor profile, with different ingredients.
• Don’t overcook the shrimp. To ensure that the shrimp is tender and succulent in the finished curry, be sure to cook only until it is no longer translucent.
• Swap in another protein. You can use this curry as a base for chicken or tofu — either way, follow the template of the original recipe by cooking the protein first (for chicken, you’ll want it to reach 165ºF) and then adding it back to the pan at the end of the cooking time. 
• Add more vegetables. If you like your curries loaded with veggies, feel free to add a handful or two to this shrimp curry. Some good options are bell peppers, green beans, or cauliflower. Spinach could also be stirred into the curry at the end of the cooking time, until it wilts.

Serving Suggestions

While rice is the most traditional pairing with curries, cooked quinoa is a great way to add some more protein to your meal. You can also pair your shrimp curry with warm naan to scoop up the creamy sauce – my family loves this. A squeeze of fresh lime juice is also so yummy!

How to Store and Reheat Leftovers

• Refrigerator: Store leftover shrimp curry in an airtight container in the refrigerator for 2 to 3 days. I don’t recommend freezing this recipe, as cooked shrimp is often rubbery and dry after freezing, thawing, and reheating.
• Reheat: You can reheat the curry in a saucepan over medium-low heat (this is the best method!) or in the microwave until warmed through. The sauce will solidify a bit in the refrigerator, but once you heat it up, it will be perfectly creamy again.