Easy Shrimp Curry
Creamy, warmly spiced, and surprisingly quick to make, this easy shrimp curry is perfect for a weeknight dinner. Tender shrimp simmer in a rich coconut curry sauce with tomatoes, onion, garlic, and fragrant spices. Serve it with warm naan or fluffy basmati rice to soak up every bit of the sauce. This recipe makes 4 servings.
prep time
10 minutes
cook time
20 minutes
Ingredients
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil or coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon salt, plus more to taste
1 tablespoon tomato paste
1 cup cherry tomatoes, halved
1 (14-oz.) can full-fat coconut milk
1/2 cup chicken or vegetable broth
1 Tbsp. fresh lime juice
1/4 cup chopped fresh cilantro, plus more for garnish
1 tablespoon olive oil or coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon salt, plus more to taste
1 tablespoon tomato paste
1 cup cherry tomatoes, halved
1 (14-oz.) can full-fat coconut milk
1/2 cup chicken or vegetable broth
1 Tbsp. fresh lime juice
1/4 cup chopped fresh cilantro, plus more for garnish
Directions
Heat oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened. Stir in the garlic and ginger and cook for another 30 seconds.
Add the curry powder, cumin, turmeric, cayenne and salt. Stir and cook for about 30 seconds, until fragrant. Add the tomato paste and cook for another minute.
Stir in the cherry tomatoes, coconut milk and broth. Bring to a gentle simmer and cook uncovered for 6–8 minutes, stirring occasionally, until the sauce begins to thicken and the tomatoes soften.
Add the shrimp to the skillet and gently stir to coat them in the sauce. Simmer for 3–5 minutes, just until the shrimp are pink, opaque and cooked through.
Stir in the lime juice and cilantro. Taste and adjust the salt or spices as needed. Garnish with additional cilantro and serve immediately with basmati rice or warm naan.
Add the curry powder, cumin, turmeric, cayenne and salt. Stir and cook for about 30 seconds, until fragrant. Add the tomato paste and cook for another minute.
Stir in the cherry tomatoes, coconut milk and broth. Bring to a gentle simmer and cook uncovered for 6–8 minutes, stirring occasionally, until the sauce begins to thicken and the tomatoes soften.
Add the shrimp to the skillet and gently stir to coat them in the sauce. Simmer for 3–5 minutes, just until the shrimp are pink, opaque and cooked through.
Stir in the lime juice and cilantro. Taste and adjust the salt or spices as needed. Garnish with additional cilantro and serve immediately with basmati rice or warm naan.
