• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Easy Dinner » Shrimp Curry recipe – Fast & Easy Dinner recipe

    LAST UPDATED: November 4, 2022 • FIRST PUBLISHED: January 5, 2021 By Toni Dash 21 Comments

    Shrimp Curry recipe – Fast & Easy Dinner recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Shrimp curry in a bowl with rice

    Creamy Shrimp Curry is a fast and easy dinner recipe any night of the week. Perfectly seared shrimp in a creamy homemade tomato curry sauce delicious over rice, noodles or pasta is a meal everyone loves! Ready in about 30 minutes!

    Shrimp curry in a bowl with rice

    You don’t need to go out to a restaurant to enjoy rich Shrimp Curry at home.

    Full of large delicious shrimp in a creamy tomato curry sauce that’s completely homemade.

    Coconut cream can be used to give it a coconut curry flavor too!

    Enjoy it as is with some naan bread or add some chutney on the side!

    Jump to:
    • Easy Shrimp Curry recipe
    • Recipe Ingredients + Notes
    • Variations
    • Tips for Cooking Shrimp
    • How to Make it – Step-by-Step
    • Recipe FAQs + Pro Tips
    • Storing Leftovers
    • More Recipes You’ll Love!
    • Recipe

    Easy Shrimp Curry recipe

    The great thing about this recipe is that it cooks quickly and isn’t complicated! 

    Because it is a cream-based curry sauce the curry flavor isn’t overly spicy or super strong.

    Just right to match with the lighter flavor of shrimp. 

    shrimp curry side view

    Recipe Ingredients + Notes

    Olive oil. Used to sear the shrimp and again in making the curry sauce.

    Shrimp. Use medium size, raw, peeled and deveined shrimp. It can have the tail removed or left on however you prefer.

    If it is left on diners will need to remove it while eating by hand or with a fork and knife.

    See more notes below on shrimp sizing. 

    Spices:

    • Curry powder. There are many different types of curry powder with differing heat levels. Unless you have a personal favorite specific type curry powder use the curry powder found with the spices in the grocery store.
    • Chili powder. Just a pinch is used both when searing the shrimp and in the curry sauce.
    • Ground coriander. Be sure to use ground coriander not whole seed.
    • Turmeric. This is the brilliant yellow spice that gives curry loads of color. It also stains! Handle it carefully and wash hands after using it if it touches your skin.
    • Cinnamon. A pinch boosts the flavor of the curry.

    Salt. Added at the end after tasting to the whole batch of curry or individual diners can salt their servings.

    Red onion. This will be sautéed for the curry.

    Garlic cloves. Fresh garlic adds a great depth of flavor without being too garlicky.

    Passata. Passata is a seedless Italian tomato sauce (not seasoned) and is sold in bottles at the grocery store. Regular tomato sauce can also be substituted but it should not have any seasonings in it.

    Brown sugar. Just a teaspoon is added with the spices to add a hint of sweetness. It doesn’t make the curry sweet but actually bolsters the intensity of the other spice flavors. It’s an old spice trick!

    Heavy cream or coconut cream. This is added at the end to make the curry sauce creamy. Regular heavy cream will do this without adding a distinct flavor. If you’d like to add some coconut flavor the coconut cream works great.

    Garnishes: lime wedges and torn/chopped cilantro. Serving a lime wedge with the shrimp curry lets diners add a squeeze themselves before eating. It looks pretty too!

    Tips on Shrimp Size

    When you buy shrimp you’ll notice a number associated with the size. This is the estimated number of shrimp in one pound.

    So the larger the number the smaller the shrimp. And the smaller the shrimp will be larger. 

    This helps to know when buying shrimp. 

    The recipe uses medium shrimp around 26-30 count (so that many per pound). 

    Variations

    Use chicken instead of shrimp. Try boneless chicken breast or chicken thigh instead of shrimp! Follow the same directions just using chicken. 

    shrimp curry in pan

    Tips for Cooking Shrimp

    Shrimp is very lean and cooks very fast. If cooked too long it become rubbery.

    It should be cooked just until it’s done and no longer.

    When it is seared in the first stage of this recipe it should turn from translucent gray to opaque (you can’t see through it) whitish or pinkish in color.

    It may not be cooked all the way through at this step depending on the size of the shrimp used and how crowded the pan is. That’s ok!

    In the final step the shrimp is added back with the curry sauce.

    It will simmer for a few minutes until the shrimp is cooked through (it may be cooked from the first step).

    You’ll know it’s done from the color change (compare photos 1 and 2 below).

    How to Make it – Step-by-Step

    STEP 1. Sear the shrimp.

    Heat 2 tablespoons of the olive oil in a heavy large skillet or Dutch oven. 

    Add the shrimp, 1 teaspoon of the curry powder and pinch of chili powder (photo 2).

    Cook for 1 minute and flip the shrimp over. Cook 1 minute on the opposite side (photo 3).

    The shrimp should just turn opaque/white. They will cook longer with the curry sauce later.

    Remove from the pan and set aside.

    shrimp curry recipe steps 1-4

    STEP 2. Make the Curry sauce.

    In the same pan add the remaining olive oil. Add the onions (photo 3) cook over medium-high heat. Sauté until translucent (photo 4) aproximately 5 minutes.

    Add the garlic and sauté 1 minute. Reduce heat to medium-low.

    Add the passata (or tomato sauce), spices and sugar (photo 5). Cook for 6 minutes stirring occasionally (photo 6).

    Stir in the heavy cream (photo 7) and bring to a gentle simmer.

    Add the shrimp, toss to coat and simmer just until the shrimp is cooked through (should be just a few minutes at the most – do not overcook). Photo 8.

    Salt to taste or allow diners to salt their serving.

    shrimp curry recipe steps 5-8

    STEP 3. Garnish and serve!

    Serve the shrimp curry over rice, noodles or pasta.

    If serving with rice use basmati rice, brown rice or try Coconut Rice with Turmeric, Coconut Lime Jasmine Rice or  Instant Pot Coconut Lime Jasmine Rice.

    Garnish with chopped fresh cilantro and a lime wedge to squeeze some lime juice over the curry. Serve with some naan bread!

    Recipe FAQs + Pro Tips

    Are shrimp and prawns the same thing?

    They are different but very similar. Shrimp are saltwater creatures where prawns live in freshwater or brackish water (saltwater mixed with fresh water).

    They have slightly different body structures and prawns are usually larger than shrimp.

    Prawns taste a bit sweeter and usually are a bit more expensive than shrimp. 

    Is prawn curry the same as shrimp curry?

    Curry with either prawns or shrimp will be similar and usually shrimp can be swapped into a prawn curry , and visa versa when using larger shrimp.

    Don’t overcook the shrimp. This is key for the best results. Watch for the color change!

    Storing Leftovers

    Store any leftovers in an airtight container in the refrigerator for up to 2 days.

    Reheat in the microwave.

    shrimp curry with rice in bowl

    More Recipes You’ll Love!

    • Bacon Wrapped Shrimp
    • Shrimp Salad
    • Chicken and Corn Curry
    • Slow Cooker Thai Red Chicken Curry

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER and PINTEREST!

    Recipe

    Shrimp curry in a bowl with rice

    Shrimp Curry

    Rich shrimp curry in a creamy tomato sauce is an easy and delicious main dish. Serve it over rice or pasta.
    5 from 15 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: Asian, Indian
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 4
    Calories: 417kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    For searing the shrimp

    • 2 tablespoons olive oil
    • 1 pound medium-size shrimp uncooked, peeled and deveined
    • 1 teaspoon curry powder
    • Pinch chili powder

    The curry

    • 1 tablespoon olive oil
    • 1 medium red onion chopped
    • 2 garlic cloves minced
    • 1 ½ cups Passata or tomato sauce
    • 1 teaspoon curry powder
    • 1 teaspoon ground coriander
    • ½ teaspoon turmeric
    • ¼ teaspoon chili powder
    • 1 teaspoon brown sugar
    • Pinch cinnamon
    • ¾ cup heavy cream or coconut cream
    • Salt to taste
    • Lime wedges and chopped cilantro garnish

    Instructions

    • Heat 2 tablespoons olive oil in a large heavy pan or Dutch oven over medium heat. Add the shrimp and season with the curry and chili.
    • Sear the shrimp for 1 minute per side (it should just turn opaque/white but not cook longer). Transfer to a plate and set aside.
    • Add the remaining 1 tablespoon of olive oil to the same pan and cook the onion over medium-high heat until translucent, around 5 minutes.
    • Add the garlic cloves and cook for 1 more minute or until fragrant. Reduce the heat to medium-low.
    • Add the Passata and spices and stir to combine. Allow the sauce to lightly simmer for 6 minutes stirring periodically.
    • Stir in the heavy cream and bring to a gentle simmer. Add the shrimp and toss to coat with the sauce.
      Simmer for a few minutes until the shrimp have cooked through (do not overcook).
    • Salt the curry to taste or allow diners to individually salt their servings.
    • Remove from heat and serve over rice or pasta. Garnish with fresh chopped cilantro and a lime wedge to squeeze over the curry.

    Video

    Notes

    Nutrition facts based on using passata, heavy cream and do not include rice or pasta only the curry.
    TIPS
    • Do not overcook the shrimp. Cook just until it’s opaque all the way through.
    • You can use the same sauce and use chicken instead of shrimp.
    Storing Leftovers
    Store in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave.

    Nutrition

    Calories: 417kcal | Carbohydrates: 15g | Protein: 26g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 347mg | Sodium: 929mg | Potassium: 576mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1171IU | Vitamin C: 17mg | Calcium: 219mg | Iron: 5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Slow Cooker Turkey Chili recipe
    Easy Cinnamon Roll Cake recipe »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Karen says

      January 07, 2021 at 8:09 am

      5 stars
      What a great way to enjoy shrimp! We loved this easy dinner!

      Reply
    2. Catalina says

      January 06, 2021 at 2:50 pm

      5 stars
      Deliciousness! Who can resist to this creamy shrimp curry?

      Reply
    3. Maryanne says

      January 06, 2021 at 12:51 pm

      5 stars
      This was absolutely delicious and SO easy to make. My family was thrilled I made something interesting for once.

      Reply
    4. Sara Welch says

      January 06, 2021 at 11:29 am

      5 stars
      Haven’t cooked with curry in a while and you inspired me to give this a try, and it did not disappoint! So delicious; the whole family loved it!

      Reply
    5. wilhelmina says

      January 06, 2021 at 10:50 am

      5 stars
      Best curry I have ever made, hands down! This is a great meal!

      Reply
    6. Cathy says

      January 06, 2021 at 9:17 am

      I could eat that whole pan! DELICIOUS!

      Reply
    7. cathy says

      January 06, 2021 at 8:46 am

      5 stars
      Packed with flavor, this was one of my all time favorite meals!

      Reply
    8. Catalina says

      January 06, 2021 at 3:02 am

      5 stars
      What a great idea for dinner tonight! My family is crazy over this shrimp curry! Yum!

      Reply
    9. Rita says

      January 06, 2021 at 1:45 am

      5 stars
      We loved this. Even our kids (very picky) ate it up.

      Reply
    10. Monica Simpson says

      January 05, 2021 at 10:48 pm

      I have only tried curry once and I wasn’t a fan but this one sounds different. I should give it a try! I love shrimp too.

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Hummingbird Cake title image The Best Hummingbird Cake recipe
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.