Description
This flavorful Shrimp Curry recipe combines succulent shrimp marinated in spices with a rich, creamy coconut milk and tomato sauce, infused with garlic, ginger, and aromatic spices. Ready in just 30 minutes, it’s a perfect quick meal to enjoy over steamed rice or flatbread.
Ingredients
Scale
Shrimp Marinade
- 1 pound extra-large shrimp, peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon cayenne pepper
- 2 tablespoons lemon juice
Curry Sauce
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon salt, or to taste
- ½ teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 14½ ounces diced tomatoes
- 13½ ounces coconut milk
- 2 tablespoons cilantro, for garnish
Instructions
- Marinate the Shrimp: In a small bowl, combine the salt, black pepper, cayenne pepper, and lemon juice. Add the peeled and deveined shrimp and toss well to coat. Cover and refrigerate for at least 10 minutes to allow the flavors to penetrate the shrimp.
- Prepare the Sauce Base: Heat the coconut oil in a skillet over medium heat. Once hot, add the chopped onion and sauté for 2-3 minutes until the onions are softened and translucent.
- Add Aromatics and Spices: Stir in the minced garlic and ginger along with the freshly ground black pepper, salt, turmeric, ground coriander, and curry powder. Cook the mixture, stirring frequently, for 2-3 minutes until fragrant and the spices are well incorporated into the aromatic base.
- Add Tomatoes and Coconut Milk: Pour the diced tomatoes and coconut milk into the skillet. Increase the heat slightly to bring the sauce to a rapid simmer. Let it cook for at least 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
- Cook the Shrimp: Add the marinated shrimp to the simmering curry sauce, stirring to coat all the shrimp evenly. Continue cooking for a minimum of 5 minutes or until the shrimp turn opaque and are fully cooked through.
- Finish and Serve: Remove the skillet from heat and garnish the curry with fresh cilantro. Serve the shrimp curry hot over steamed rice or alongside your favorite flatbread for a complete and satisfying meal.
Notes
- Be careful not to overcook the shrimp as they can become tough and rubbery; cook just until opaque.
- Adjust the level of cayenne pepper according to your spice preference.
- For a richer flavor, use full-fat coconut milk.
- Serve immediately for best taste and texture.
- Can be paired with basmati rice or naan bread.
