This Shrimp Curry Recipe is pure comfort in a bowl—creamy, coconut-infused, and loaded with plump, juicy shrimp. With just a handful of fresh ingredients, a blend of aromatic curry, and a quick simmer on the stove, you can whip up a restaurant-worthy dish in no time at all. Whether you’re cooking for your family on a busy weeknight or hoping to impress dinner guests, this recipe promises satisfying flavor with minimal effort. Trust me, one bite and you’ll want to add this shrimp curry recipe to your regular rotation!

Ingredients You’ll Need

Every ingredient in this Shrimp Curry Recipe works harmoniously to create a sauce that’s creamy, spicy, and bursting with vibrant color. If you prep these simple staples ahead of time, putting this curry together feels almost effortless.

Shrimp (12 ounces, raw, extra large or jumbo, peeled and deveined): Big, juicy shrimp soak up the curry sauce and become tender and luscious—tail on or off, your choice!
Curry powder (3 tablespoons, divided): The backbone of this dish, curry powder infuses the sauce with earthy warmth; marinating the shrimp in a little extra gives every bite bold flavor.
Extra virgin olive oil (2 tablespoons): For sautéing veggies and creating a rich base—any mild cooking oil works if you prefer.
Shallots (2 medium, diced): Their subtle sweetness adds depth without overwhelming the curry’s spices.
Red bell pepper (1 large, chopped): Pops of color and a mild crunch, balancing the creaminess of the sauce.
Minced garlic (2 teaspoons): Brings aromatic intensity—you can never go wrong with a little extra garlic.
Fine sea salt (1 teaspoon): Just enough to enhance every flavor, without overpowering the curry’s delicacy.
Coconut cream (13.5 ounces/1 can, full fat): The heart of this Shrimp Curry Recipe; choose a good quality coconut cream (like Thai Kitchen) for a truly rich and velvet-smooth sauce.

Steamed white rice (optional): Perfect fluffy rice soaks up every last drop of that gorgeous coconut curry sauce.
Parsley (for garnish, optional): A sprinkle of fresh herbs brightens up the final dish.
Lime slices or wedges (for garnish, optional): A squeeze of fresh lime lifts and balances the creamy sauce beautifully.

How to Make Shrimp Curry Recipe

Step 1: Prepare the Shrimp

Start by thawing your shrimp according to the package instructions—overnight in the fridge works great if you think ahead! Blot the shrimp dry with paper towels to help the curry marinade stick, then toss them in a tablespoon of curry powder. Let them chill in the refrigerator for extra flavor and to keep them super fresh while you prep the rest of the dish.

Step 2: Sauté the Veggies

Heat up your largest skillet on medium high heat, then swirl in the olive oil. Add the diced shallots and chopped red bell pepper, and sauté for 2 to 3 minutes until the shallots turn translucent. This gives a sweet foundation and brings color and crunch to your Shrimp Curry Recipe.

Step 3: Add Garlic and Spices

Stir in the minced garlic, the remaining two tablespoons of curry powder, and salt. Cook for about a minute, just until the garlic is fragrant and the spices become toasty and bold—this step transforms the oil into a super aromatic base, setting the stage for the sauce to shine.

Step 4: Build the Curry Sauce

Pour in the coconut cream and stir to combine everything into a luscious, golden sauce. Let it come to a gentle boil, then reduce the heat to low. Simmer for 8 to 10 minutes so the sauce thickens and deepens in flavor—the kitchen will smell absolutely divine at this point!

Step 5: Add Shrimp and Finish

Gently add your marinated shrimp to the simmering curry sauce. Cook for just 2 to 4 minutes, depending on size; the shrimp should be opaque and pink, curled into cute little ‘C’ shapes. Be careful not to overcook—they should stay juicy and tender. Serve immediately over rice, with a shower of parsley and a squeeze of lime if you like.

How to Serve Shrimp Curry Recipe

Garnishes

Fresh parsley and bright lime wedges make the Shrimp Curry Recipe pop with color and zing. The parsley adds a refreshing herbal touch, while a drizzle of lime juice provides a tangy contrast that lifts every spoonful. If you want to go bold, try a sprinkle of chili flakes or a few slivers of fresh red chili.

Side Dishes

Steamed white rice is the traditional partner for this curry—it soaks up the coconut sauce and rounds out the meal perfectly. For something extra, pair your shrimp curry recipe with fluffy naan bread, basmati rice pilaf, or even a crisp cucumber salad for a fresh counterpoint to the rich, fragrant sauce.

Creative Ways to Present

Serve your shrimp curry recipe family-style in a large, colorful dish so everyone can help themselves—or ladle it into individual bowls for an elegant dinner party touch. For a fun twist, spoon the curry onto baked sweet potatoes or alongside roasted cauliflower steaks for a hybrid curry-bowl experience!

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Curry Recipe keeps beautifully in an airtight container in the refrigerator for up to 2 or 3 days. The curry flavors meld and deepen overnight, making for an even tastier meal the next day. Just be sure the shrimp are kept cold and reheat gently.

Freezing

You can absolutely freeze portions of the curry sauce, but shrimp can become a bit rubbery after freezing and reheating. If you want to freeze, I recommend freezing the sauce itself and adding fresh shrimp when you’re ready to eat. The sauce will keep in the freezer for up to 2 months.

Reheating

To reheat your shrimp curry recipe, warm gently over low heat on the stove, stirring often so the coconut cream doesn’t separate. You can also microwave individual portions in short bursts, stirring in between. Just try not to overcook the shrimp during reheating, as they can toughen up quickly!

FAQs

Can I use frozen shrimp for this Shrimp Curry Recipe?

Yes, absolutely! Just make sure to thaw the shrimp completely before cooking. Lay them on paper towels and pat dry for best results—this helps the curry powder and sauce cling better to the shrimp.

What can I use instead of coconut cream?

If you don’t have coconut cream, full-fat coconut milk is a great swap and will give a slightly lighter texture. In a pinch, a mix of heavy cream and a splash of coconut extract can mimic that rich coconut flavor in your shrimp curry recipe.

Are there ways to make this dish spicier?

Definitely! You can add chopped fresh chilies, a pinch of cayenne, or a spoonful of chili garlic sauce when you sauté the spices, turning up the heat to match your taste in the shrimp curry recipe.

Can I use different vegetables?

Of course—the shrimp curry recipe is endlessly adaptable! Try swapping in snap peas, baby spinach, or zucchini for the red bell pepper. Just add heartier veggies earlier and tender greens during the last couple of minutes.

Can I make this curry ahead for entertaining?

Yes, the curry sauce can be made a day ahead and gently reheated before adding the shrimp just before serving. This ensures your shrimp remain sweet, juicy, and perfectly cooked for your guests.

Final Thoughts

If you’re looking to bring a little warmth and vibrant flavor to your table, this Shrimp Curry Recipe is a must-try. Its ease, elegance, and a touch of tropical flair make it a year-round winner. I hope you enjoy every spoonful and come back to this recipe whenever you need a meal that truly delights!