Easy Shrimp Curry Recipe (Ready in 30 Minutes)
A quick and flavorful shrimp curry featuring tender prawns in a creamy, aromatic tomato-coconut sauce. Perfect for busy weeknights when you want something special without the wait.
Prepare the shrimp
Pat 1 pound of peeled and deveined shrimp completely dry with paper towels. Season lightly with a pinch of salt and pepper. Set aside. Drying the shrimp prevents them from releasing water into the curry and ensures they sear nicely.
💡 Pro Tips:
- •Use large or jumbo shrimp for the best texture.
- •Frozen shrimp work well - just thaw completely and pat very dry.
Sauté the aromatics
Heat 2 tablespoons of vegetable oil or ghee in a large skillet or deep pan over medium heat. Add 1 finely diced onion and cook for 4-5 minutes until softened and lightly golden. Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute, stirring constantly, until fragrant.
💡 Pro Tips:
- •Don't let the garlic burn or it will taste bitter.
- •Ghee adds authentic flavor but oil works perfectly fine.
Add spices and tomatoes
Add 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/2 teaspoon chili powder to the pan. Stir for 30 seconds until the spices are toasted and fragrant. Add 2 diced tomatoes (or 1 cup canned crushed tomatoes) and 1 teaspoon salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
💡 Pro Tips:
- •Toasting the spices before adding liquid intensifies their flavors.
- •If using canned tomatoes, the sauce will come together faster.
Add coconut milk and simmer
Pour in 1 cup coconut milk and stir well to combine. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Taste and adjust seasoning with more salt if needed.
💡 Pro Tips:
- •Full-fat coconut milk creates a richer, creamier sauce.
- •The sauce should coat the back of a spoon when ready.
Cook the shrimp
Add the prepared shrimp to the sauce in a single layer. Cook for 3-4 minutes, flipping halfway through, until the shrimp turn pink and opaque throughout. Do not overcook or the shrimp will become rubbery. Stir in 1/2 teaspoon garam masala and 1 tablespoon lemon juice.
💡 Pro Tips:
- •Shrimp cook very quickly - they're done when they form a C-shape.
- •Adding garam masala at the end preserves its aromatic flavor.
Garnish and serve
Remove from heat and garnish with 2 tablespoons chopped fresh cilantro. Serve immediately over steamed basmati rice or with warm naan bread for scooping up the sauce.
💡 Pro Tips:
- •Squeeze extra lemon juice over individual servings for brightness.
- •This curry tastes even better with a dollop of plain yogurt on the side.
- Large skillet or deep pan with lid
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups
- Measuring spoons
- Paper towels
- 💡For extra heat, add 1 sliced green chili pepper along with the onions.
- 💡Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
- 💡You can substitute chicken, fish, or paneer for the shrimp using the same method - just adjust cooking times accordingly.
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