Easy Shrimp Curry

The Best Shrimp Curry Recipe

Best Shrimp Curry Recipe ever – This simple shrimp curry recipe is easy and quick and there’s plenty of fragrant coconut sauce for the rice! Ready in less than half an hour. This is one of those fast curry recipes.

Shrimp cook very quickly, about 2 minutes when peeled. (Make sure you pop the shrimp tails off before adding to the pan.) It’s also fairly healthy.  The curry flavor is subtle yet richly flavored and complements shrimp perfectly. It has a very authentic taste and is a very easy meal to prepare when you are in a hurry.

Shrimp Ready to Peel
Shrimp Ready to Peel

Quick and Easy Curry Recipe

This shrimp curry is made with coconut milk and fragrant Indian spices, that you can make any day of the week. A typical curry might have a mixture of garlic, shallots, chiles, lime, sugar, and ginger. This easier version leaves out the lime and sugar, but benefits from the addition of a couple of tablespoons of fish sauce at the end. It is brightly flavored and so easy to toss together on a weeknight.

Easy Shrimp Curry

Shrimp Curry

Best Shrimp Curry Recipe ever – This simple shrimp curry recipe is easy and quick and there’s plenty of fragrant coconut sauce for the rice! Ready in less than half an hour. This is one of those fast curry recipes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Fish & Seafood, Main Course
Cuisine: Asian, Indian
Keyword: Curry, Shrimp
Servings: 4 people
Calories: 348kcal

Ingredients

  • 2 tbsp vegetable oil
  • 1 cup chopped onion
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp crushed red pepper flakes
  • 1 tbsp curry powder
  • 1 can coconut milk
  • 1 tsp sesame oil
  • pounds medium-to-large shrimp peeled, and tails taken off
  • Salt and pepper to taste
  • 2 tbsp fish sauce
  • ¼ cup chopped cilantro

Instructions

  • Heat oil in a large skillet on medium.
  • Add the onion and ginger, sauté for about 5 minutes
  • Add Garlic and crushed red pepper and cook, stirring frequently, about one more minute.
  • Add the curry and cook, another minute.
  • Add the coconut milk, sesame oil and cook on medium-high.
  • Salt and black pepper to taste
  • Add the shrimp, stirring frequently, until the shrimp turn pink.
  • Add the Fish Sauce, stir,
  • Garnish with cilantro and serve with basmati rice and Naan.

Video

Notes

Serve over Basmati rice and maybe some Naan.

Nutrition

Serving: 1cup | Calories: 348kcal | Carbohydrates: 10g | Protein: 30g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 338mg | Sodium: 1856mg | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 8mg
Tried this recipe?Let us know how it was!
Shrimp Curry with Rice
Shrimp Curry

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