Description
A flavorful and creamy shrimp curry featuring tender extra-large shrimp simmered in a fragrant coconut milk and tomato sauce infused with turmeric, coriander, curry powder, and fresh aromatics. This quick 30-minute recipe offers a perfect balance of spice and creaminess, making it an ideal dish for a satisfying weeknight dinner.
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
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 cleaned shrimp and toss well to coat. Cover and refrigerate for at least 10 minutes to allow flavors to infuse.
- Prepare the Sauce Base: Heat coconut oil in a skillet over medium heat. Add chopped onions and sauté for 2-3 minutes until they soften and become translucent.
- Add Aromatics and Spices: Stir in minced garlic and ginger along with freshly ground black pepper, salt, turmeric, ground coriander, and curry powder. Cook while stirring frequently for 2-3 minutes until the mixture is fragrant and well combined.
- Add Tomatoes and Coconut Milk: Pour diced tomatoes and coconut milk into the skillet. Increase heat to bring to a rapid simmer. Let it simmer for 5 minutes, stirring occasionally to merge the flavors.
- Cook the Shrimp: Add the marinated shrimp to the sauce and stir well to coat. Cook for about 5 minutes, or until the shrimp turn opaque and are fully cooked through.
- Finish and Serve: Garnish the curry with fresh cilantro. Serve hot, ideally over rice or your preferred side.
Notes
- For spicier curry, increase the cayenne pepper to ½ teaspoon.
- Use fresh shrimp for best texture and flavor; frozen shrimp can be used but thaw thoroughly and pat dry.
- This curry pairs wonderfully with steamed basmati rice or naan bread.
- Adjust salt according to taste, especially if using salted canned tomatoes or coconut milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
