This Indian Shrimp Curry brings tender shrimp, creamy coconut milk, tomatoes, and fragrant spices together in one comforting skillet. Turmeric, cumin, ginger, paprika, and chili powder give the sauce a warm, aromatic flavor while fresh cilantro adds a bright finish.
Best of all, this easy curry comes together quickly. Serve it with fluffy basmati rice, naan, or your favorite vegetables for a satisfying family-friendly dinner.
Why You’ll Love This Recipe
This curry delivers plenty of flavor without requiring complicated preparation. The spices bloom briefly with onion and garlic before tomatoes and coconut milk create a creamy, savory sauce.
Because the shrimp is already cooked, it only needs to warm gently in the finished curry. That makes this an especially convenient recipe for busy weeknights.
The heat is also easy to customize. Reduce the chili powder for a mild family meal or add a little more when you want a spicy shrimp curry.
Ingredients
- 2 tablespoons peanut oil
- ½ sweet onion, finely minced
- 2 garlic cloves, chopped
- 1½ teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon red chili powder
- 1 (14.5-ounce) can chopped tomatoes
- 1 (14-ounce) can coconut milk
- 1 teaspoon salt
- 1 pound cooked and peeled shrimp
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the peanut oil in a large skillet over medium heat.
- Add the minced onion and cook, stirring occasionally, for about 5 minutes or until soft and translucent.
- Remove the skillet from the heat and allow it to cool slightly for about 2 minutes.
- Reduce the heat to low. Add the garlic, turmeric, ginger, cumin, paprika, and red chili powder.
- Stir the spices with the onion for about 30 seconds, just until aromatic. Be careful not to burn the garlic or spices.
- Add the chopped tomatoes, coconut milk, and salt. Stir until everything is thoroughly combined.
- Increase the heat and bring the curry sauce to a gentle boil. Cook for about 1 minute.
- Reduce the heat and gently simmer for approximately 10 minutes, stirring occasionally, until the sauce becomes flavorful and slightly thicker.
- Add the cooked shrimp and chopped cilantro to the sauce.
- Gently simmer the Indian Shrimp Curry for about 1 minute, just until the shrimp is heated through.
- Remove from the heat and serve warm with rice, naan, or your preferred side dishes.
Tips & Tricks
Blooming the spices briefly helps release their aroma and gives this coconut shrimp curry a deeper flavor. Keep the heat low during this step because ground spices and garlic can burn quickly.
Full-fat coconut milk creates the richest and creamiest sauce. Light coconut milk can work if you prefer a thinner, lighter curry.
Since this recipe uses cooked shrimp, avoid simmering them for too long. They only need enough time to become hot. Extended cooking can make shrimp tough and rubbery.
The chili powder controls much of the heat. Start with less for a mild curry, especially when cooking for children, and increase it according to your preference.
If you have a peanut allergy, replace the peanut oil with a neutral cooking oil such as avocado or sunflower oil.
Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired
Difficulty: Easy
Dietary Notes: Seafood, dairy-free, gluten-free, halal-friendly
Notes
For a thicker creamy shrimp curry, allow the coconut and tomato sauce to simmer for a few additional minutes before adding the shrimp.
If using raw shrimp instead of cooked shrimp, cook them thoroughly in the simmering sauce until opaque and properly cooked through.
Fresh cilantro adds color and freshness, but it can be omitted if you don’t enjoy its flavor.
Serve the curry over basmati or jasmine rice. Naan, roti, roasted vegetables, cauliflower rice, and cucumber salad also pair nicely with the creamy sauce.
Nutrition
Approximate nutrition per serving:
Calories: 430–480
Protein: 27–32 g
Carbohydrates: 14–18 g
Fat: 30–34 g
Nutrition values are estimates and will vary depending on the coconut milk, shrimp, and other ingredients used.
FAQ
What is Indian Shrimp Curry made with?
This version combines shrimp with onion, garlic, tomatoes, coconut milk, turmeric, ginger, cumin, paprika, chili powder, and fresh cilantro. The result is a creamy, warmly spiced curry that comes together quickly on the stovetop.
Can I make shrimp curry with coconut milk?
Yes. Coconut milk creates a rich and creamy sauce while complementing aromatic spices such as turmeric, cumin, ginger, and chili. It also balances the acidity of the tomatoes.
Can I use raw shrimp instead of cooked shrimp?
Yes, but raw shrimp needs additional cooking time. Simmer it in the sauce until the shrimp turns opaque and is thoroughly cooked. Avoid overcooking it.
How can I make Indian shrimp curry less spicy?
Reduce or omit the red chili powder. Paprika, cumin, turmeric, and ginger will still provide plenty of flavor without as much heat.
Can I make this Indian prawn curry ahead of time?
You can prepare the coconut curry sauce ahead and refrigerate it. For the best shrimp texture, reheat the sauce first and add the shrimp shortly before serving.
What should I serve with coconut shrimp curry?
Basmati rice is an excellent choice because it absorbs the creamy sauce. Naan, roti, jasmine rice, cauliflower rice, roasted vegetables, and a simple cucumber salad are also good options.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate the curry promptly and enjoy it within 2–3 days.
For freezing, the coconut curry sauce freezes better without the cooked shrimp. Prepare and freeze the sauce separately when possible, then thaw, reheat, and add freshly cooked shrimp before serving.
Reheat leftovers gently in a saucepan over low to medium-low heat, stirring occasionally. Avoid boiling the shrimp repeatedly because excessive heat can make them rubbery.
Similar Recipes
Indian Shrimp Curry – Easy Coconut Curry Recipe
Ingredients
- – 2 tablespoons peanut oil
- – ½ sweet onion finely minced
- – 2 garlic cloves chopped
- – 1½ teaspoons ground turmeric
- – 1 teaspoon ground ginger
- – 1 teaspoon ground cumin
- – 1 teaspoon paprika
- – ½ teaspoon red chili powder
- – 1 14.5-ounce can chopped tomatoes
- – 1 14-ounce can coconut milk
- – 1 teaspoon salt
- – 1 pound cooked and peeled shrimp
- – 2 tablespoons chopped fresh cilantro
Instructions
- Heat the peanut oil in a large skillet over medium heat.
- Add the minced onion and cook, stirring occasionally, for about 5 minutes or until soft and translucent.
- Remove the skillet from the heat and allow it to cool slightly for about 2 minutes.
- Reduce the heat to low. Add the garlic, turmeric, ginger, cumin, paprika, and red chili powder.
- Stir the spices with the onion for about 30 seconds, just until aromatic. Be careful not to burn the garlic or spices.
- Add the chopped tomatoes, coconut milk, and salt. Stir until everything is thoroughly combined.
- Increase the heat and bring the curry sauce to a gentle boil. Cook for about 1 minute.
- Reduce the heat and gently simmer for approximately 10 minutes, stirring occasionally, until the sauce becomes flavorful and slightly thicker.
- Add the cooked shrimp and chopped cilantro to the sauce.
- Gently simmer the Indian Shrimp Curry for about 1 minute, just until the shrimp is heated through.
- Remove from the heat and serve warm with rice, naan, or your preferred side dishes.
Notes
If using raw shrimp instead of cooked shrimp, cook them thoroughly in the simmering sauce until opaque and properly cooked through.
Fresh cilantro adds color and freshness, but it can be omitted if you don’t enjoy its flavor.
Conclusion
This Indian Shrimp Curry is an easy way to bring warm spices and creamy coconut flavor to the dinner table. The combination of tender shrimp, tomatoes, garlic, coconut milk, and aromatic spices creates a comforting meal without hours of cooking.
Pair your shrimp curry with coconut milk with fluffy basmati rice or warm naan to soak up the sauce. Adjust the chili to your preferred heat level, sprinkle with fresh cilantro, and you have a simple homemade curry that’s suitable for both weeknight dinners and relaxed family meals.