Craving a restaurant-quality curry in just minutes? This shrimp curry recipe features tender shrimp, warm spices, creamy coconut milk, and a tinge of citrus sweetness—all prepared in only 30 minutes. It’s a go-to for busy weeknights and dinner parties, offering depth of flavour without complexity. Serve it over fluffy rice or with naan, or enjoy it as a bold, comforting stew.
Why You’ll Love This Shrimp Curry
What makes this curry shine is the harmony of bold spices and creamy textures. Searing the shrimp enhances their natural sweetness, while gently blooming spices in a tomato base unlocks layers of aroma and flavour. It’s a recipe that feels both simple and luxurious.
Key Flavor Highlights
- Garam Masala – A warm, fragrant spice mix with cinnamon, cardamom, and cloves.
- Smoked Paprika – Adds gentle heat and a deep red hue.
- Fresh Lemon Juice – Brightens the dish and cuts through richness.
Ingredients for Shrimp Curry
Protein:
- 1 lb (450g) shrimp, peeled, deveined, tails removed
Aromatics & Base:
- 2 tbsp butter (or coconut oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 ripe tomatoes, blended (or ½ cup tomato puree)
Spices:
- 1 tsp garam masala
- 1 tbsp smoked paprika
- ¼ tsp chilli flakes (optional)
- 1 tsp curry powder
- ½ tsp salt (adjust to taste)
Liquids & Finishers:
- ¾ cup full-fat coconut milk
- ½ lemon, juiced
- Fresh cilantro, chopped (for garnish)
Equipment
Step-by-Step Cooking Guide
- Sear the Shrimp
- In a skillet over medium heat, melt one tablespoon of butter. Pat the shrimp dry, then cook on each side for 1–2 minutes until they are pink and lightly golden. Take the shrimp out of the skillet and place them aside.
- Build the Base
- Add remaining butter. Sauté onion until soft (3–4 mins), then add garlic and cook for 30 seconds.
- Spice It Up
- Stir in blended tomatoes, garam masala, paprika, curry powder, chilli flakes, and salt. Cook until thickened (5–7 mins).
- Simmer the Sauce
- Pour in coconut milk. Simmer gently for 3–4 minutes.
- Bring It Together
- Return shrimp to the skillet. Toss to coat. Cook for 1–2 minutes until heated through.
- Finish & Garnish
- Squeeze lemon juice over the curry and top with chopped cilantro.
Best Ever Shrimp Curry Recipe: Easy, Rich, Aromatic & Irresistibly Delicious
Equipment
- 1 skillet
Ingredients
- 1 lb shrimp peeled, deveined, tails removed
- 2 tbsp butter
- 1 onion chopped
- 3 Garlic Cloves minced
- 2 Ripe Tomatoes Blended
- 1 tbsp garam masala
- 1 tbsp smoked paprika
- 1 tbsp curry powder
- 1/2 tbsp salt
- 1/4 cup full-fat coconut milk
- 1/2 lemon
- Fresh Cilantro Chopped, for garnishing
Instructions
- In a large skillet, add 1 tbsp of Butter and sear the shrimp
- Pat shrimp dry and sauté for 1–2 minutes per side until pink and lightly golden. Remove and set aside.
- Add the remaining 1 tbsp butter to the skillet. Sauté the onion for 3–4 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Stir in blended tomatoes, garam masala, paprika, curry powder, chili flakes, and salt. Cook 5–7 minutes until thickened into a paste.
- Pour in coconut milk, bring to a gentle simmer, and cook 3–4 minutes.
- Return shrimp to the skillet, tossing to coat. Cook 1–2 minutes until heated through
- Squeeze lemon juice over the curry and garnish with cilantro.
Video
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Serving Suggestions
- Classic – Over jasmine rice, basmati, or quinoa
- Low-Carb – Try cauliflower rice or spiralized zucchini
- With Bread – Warm naan, roti, or toasted sourdough
- Add Veggies – Stir in spinach, bell peppers, or peas near the end
Flavor Tips from the Kitchen
- Sear the Shrimp – Add golden crust and sweet flavour
- Bloom Your Spices – Toast spices in tomato base to deepen aroma
- Balance Creaminess – Coconut milk softens the heat and blends flavours
Pro Tips
- Use Fresh Tomatoes – For a naturally sweet and tangy base
- Avoid Overcooking Shrimp – Add them at the end for perfect tenderness
- Toast Spices – Dry-toast garam masala and curry powder for a richer aroma
Why This Recipe Works
- Butter or Coconut Oil – Adds richness or keeps it dairy-free
- Tomato & Coconut Combo – Creates a balanced, creamy base
- Lemon Zing – Enhances overall flavour and lifts the dish
Storage & Reheating
- Fridge – Keep in an airtight container for up to three days
- Reheat – Gently warm in a skillet with a splash of coconut milk
- Freeze – Freeze the sauce alone for up to 2 months; add fresh shrimp when reheating
Also Try
- Easy and Delicious Fish Curry Recipe
- Easy Coconut Chicken Curry Recipe
- The Most Flavorful Lemongrass Chicken Recipe
- Simple Coconut Bean Curry
Disclaimer: This post contains affiliate links. If you purchase through them, it supports Devine Dishes at no extra cost.
Frequently Asked Questions(FAQs)
1. What is the best way to cook shrimp for curry?
The best way is to quickly sear shrimp in butter or oil for 1–2 minutes per side until pink and lightly golden. This locks in their natural sweetness and prevents overcooking when added to the curry sauce.
2. Can I use frozen shrimp for this curry recipe?
Yes, you can use frozen shrimp. Melt them thoroughly and pat dry before cooking to prevent excess moisture in the curry.
3. What kind of coconut milk works best for shrimp curry?
Full-fat coconut milk gives the curry a rich, creamy texture. Light coconut milk can be used, but the sauce will be thinner and less flavorful.
4. Is this shrimp curry recipe spicy?
The recipe is mildly spicy with smoked paprika and optional chilli flakes. You can change the heat to your preference by increasing or omitting the chilli flakes.
5. Can I make this shrimp curry dairy-free?
Yes, use coconut oil instead of butter. All of the remaining ingredients are naturally dairy-free.
