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Shrimp Curry Recipe

Shrimp Curry Recipe
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5.1 from 17 reviews

This flavorful Shrimp Curry recipe is a weeknight dinner dream! Juicy shrimp simmered in a rich, coconut cream curry sauce that is creamy, comforting and full of bold flavor. Ready in about 30 minutes, this coconut Curry Shrimp is a one pan dinner the whole family will love. Perfect served over rice with a squeeze of lime! A wonderfully delicious shrimp recipe that is sure to be on repeat.

Ingredients

Shrimp Curry:

  • 12 ounces shrimp, raw, extra large or jumbo, peeled, deveined, tail on or off
  • 3 tablespoons curry powder, divided
  • 2 tablespoons extra virgin olive oil or any cooking oil
  • 2 medium shallots, diced
  • 1 large red bell pepper, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon fine sea salt
  • 13.5 ounces coconut cream, 1 can, full fat

Serve With (Optional):

  • steamed white rice

Garnish (Optional):

  • parsley
  • lime slices or wedges

Instructions

  1. Thaw Shrimp: Thaw shrimp according to the package directions (preferably overnight in the refrigerator). Blot shrimp dry with a paper towel.
  2. Coat Shrimp: In a medium bowl or large ziploc bag, toss the shrimp with one tablespoon of curry powder until coated. Cover and place in the refrigerator.
  3. Saute Vegetables: In a large skillet, heat the oil over medium-high heat. Add the shallots and red bell pepper and saute for 2 to 3 minutes or until the shallots begin to get translucent.
  4. Add Flavors: Add the garlic, remaining two tablespoons of curry powder, and salt and cook for an additional minute or until the spices and garlic are very fragrant.
  5. Simmer Curry: Stir in the coconut cream until combined. Bring to a boil and then reduce the heat to low. Let simmer for 8 to 10 minutes or until the mixture has thickened to your desired consistency.
  6. Cook Shrimp: Add in the shrimp and cook for 2 to 4 minutes (depending on the size of the shrimp). The shrimp should be opaque, tails should be pink and curled. Do not overcook.
  7. Serve: Serve with rice and garnish with fresh parsley and lime if desired.

Notes

  • Storage Information: Store leftover shrimp curry in an airtight container in the refrigerator for up to 2-3 days. Reheat the curry gently over low heat on the stove or in the microwave until it is warmed through.
  • Tools and Equipment (affiliate links): Garlic Press
  • Please see the post above for more information, step-by-step process photos, recipe tips, and frequently asked questions.

Nutrition

Find it online: https://lauracooks.com/shrimp-curry-recipe/