Name: Shrimp Curry
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Indian
Ingredients: 12 ounces raw shrimp (extra-large or jumbo, peeled and deveined, tail on or off); 3 tablespoons curry powder, divided; 2 tablespoons extra virgin olive oil (or cooking oil of choice); 2 medium shallots, diced; 1 large red bell pepper, chopped; 2 teaspoons minced garlic; 1 teaspoon fine sea salt; 13.5 ounces full-fat coconut cream (1 can, e.g., Thai Kitchen brand); Optional for Serving:; Steamed white rice; Fresh parsley; Lime slices or wedges

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Juicy shrimp simmered in a bold and creamy coconut curry sauce — this one-pan dish is one I turn to when I want a quick, flavorful dinner that feels indulgent but is incredibly easy to make. It’s perfect served over fluffy white rice with a squeeze of fresh lime to brighten it up.

Why You’ll Love This Recipe

I love this shrimp curry because it comes together in under 20 minutes, making it ideal for busy weeknights. The curry powder and coconut cream create a deeply aromatic, rich sauce that coats the shrimp beautifully. It’s comforting, vibrant, and satisfying without being heavy.

Shrimp Curry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces raw shrimp (extra-large or jumbo, peeled and deveined, tail on or off)
3 tablespoons curry powder, divided
2 tablespoons extra virgin olive oil (or cooking oil of choice)
2 medium shallots, diced
1 large red bell pepper, chopped
2 teaspoons minced garlic
1 teaspoon fine sea salt
13.5 ounces full-fat coconut cream (1 can, such as Thai Kitchen brand)

Optional for Serving:
Steamed white rice
Fresh parsley
Lime slices or wedges

Directions

I thaw the shrimp according to package instructions and pat them dry with a paper towel.
In a bowl or Ziploc bag, I toss the shrimp with 1 tablespoon of curry powder. I cover and refrigerate them while I prepare the sauce.
In a large skillet, I heat the oil over medium-high heat. I add the diced shallots and bell pepper and sauté for 2–3 minutes until they start to soften and become translucent.
I stir in the garlic, remaining 2 tablespoons of curry powder, and salt, cooking for about 1 minute until fragrant.
I pour in the coconut cream and bring the mixture to a gentle boil, then reduce the heat and simmer for 8–10 minutes until thickened to my liking.
I add the shrimp and cook for 2–4 minutes, just until they turn pink, opaque, and curl into a C-shape. I take care not to overcook them.
I serve the curry hot over rice and garnish with fresh parsley and lime slices if I’m using them.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings
Calories: 414 kcal per serving

Variations

Sometimes I add a handful of spinach or chopped kale at the end for some greens. I also like swapping the red bell pepper for zucchini or using a mix of vegetables. For extra heat, I stir in a pinch of cayenne or a drizzle of chili oil.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the curry gently on the stove over low heat or in the microwave, being careful not to overcook the shrimp. I avoid freezing this dish, as the shrimp can become rubbery.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat dry before marinating. Frozen shrimp work just as well as fresh.

What kind of curry powder should I use?

I use a mild or medium curry powder blend, depending on how spicy I want the dish. Madras curry powder adds more heat and depth.

Can I use coconut milk instead of cream?

Yes, full-fat coconut milk works fine. The sauce will be slightly thinner but still rich and flavorful.

Is this dish spicy?

The heat level depends on your curry powder. I add chili oil or crushed red pepper if I want more kick.

What sides go well with shrimp curry?

I serve it with jasmine or basmati rice, naan, or a simple cucumber salad to balance the richness.

Conclusion

Shrimp Curry is one of my favorite quick meals when I want something warm, rich, and full of flavor. It’s creamy, comforting, and ready in minutes — exactly what I need for a fuss-free dinner with a lot of personality.