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Shrimp Curry Recipe

Shrimp Curry Recipe
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5.1 from 28 reviews

This flavorful Shrimp Curry recipe is a weeknight dinner dream! Juicy shrimp simmered in a rich, coconut cream curry sauce that is creamy, comforting and full of bold flavor. Ready in about 30 minutes, this coconut Curry Shrimp is a one pan dinner the whole family will love. Perfect served over rice with a squeeze of lime! A wonderfully delicious shrimp recipe that is sure to be on repeat.

Ingredients

Shrimp Curry:

  • 12 ounces shrimp, raw, extra large or jumbo, peeled, deveined, tail on or off
  • 3 tablespoons curry powder, divided
  • 2 tablespoons extra virgin olive oil or any cooking oil
  • 2 medium shallots, diced
  • 1 large red bell pepper, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon fine sea salt
  • 13.5 ounces coconut cream, 1 can, full fat, I used Thai Kitchen

Serve With (Optional):

  • steamed white rice

Garnish (Optional):

  • parsley
  • lime slices or wedges

Instructions

  1. Thaw the Shrimp: Thaw shrimp according to the package directions (preferably overnight in the refrigerator). Blot shrimp dry with a paper towel.
  2. Coat Shrimp: In a medium bowl or large ziplock bag, toss the shrimp with one tablespoon of curry powder until coated. Cover and place in the refrigerator.
  3. Saute Vegetables: In a large skillet, heat the oil over medium-high heat. Add the shallots and red bell pepper and sauté for 2 to 3 minutes or until the shallots begin to get translucent.
  4. Add Flavors: Add the garlic, remaining two tablespoons of curry powder, and salt and cook for an additional minute or until the spices and garlic are very fragrant.
  5. Simmer with Coconut Cream: Stir in the coconut cream until combined. Bring to a boil and then reduce the heat to low. Let simmer for 8 to 10 minutes or until the mixture has thickened to your desired consistency.
  6. Cook Shrimp: Add in the shrimp and cook for 2 to 4 minutes (depending on the size of the shrimp). The shrimp should be opaque, tails should be pink and curled. Do not overcook.
  7. Serve: Serve with rice and garnish with fresh parsley and lime if desired.

Notes

  • Storage Information: Store leftover shrimp curry in an airtight container in the refrigerator for up to 2-3 days. Reheat the curry gently over low heat on the stove or in the microwave until it is warmed through.
  • Tools and Equipment (affiliate links): Garlic Press

Nutrition

Find it online: https://cookedbysarah.com/shrimp-curry-recipe/