It doesn't get much better than this Simple Shrimp Curry. This recipe calls for fresh basil, ginger, garlic, curry powder, and coconut milk. A simple meal that can be ready in about 30-minutes. Serve this delicious, aromatic curry shrimp with rice or noodles.
If your family loves shrimp, give this Lemon Shrimp and Spaghetti a try. The lemon spaghetti is usually a hit with the kids. Or, how about some Shrimp Tacos for an easy meal? This recipe is always a favorite.
Table of contents
How quickly can I make curry shrimp?
- How quickly this easy shrimp curry comes together depends greatly on your type of shrimp. For the easiest, quickest preparation, I look for shrimp already deveined.
- You are good to go if you can find non-frozen, deveined, and peeled shrimp. However, shrimp is usually pretty simple to thaw if you buy the frozen type. (This is what I do. We like to keep shrimp on hand.) Just follow the package directions to thaw.
- Peeling the shrimp isn't too much of an issue unless you have small shrimp. The smaller the shrimp, the more to peel. For the pictures shown in this post, I am using 15/20 shrimp. That means that there are 15-20 shrimp per pound. I often use 20/25-size shrimp. It depends on what is on sale.
Buying curry can be confusing. Personally, I like curry powder as I used in this recipe. I have tried the curry paste but always return to the powder. My favorite is Sun Brand Madras Curry Powder.
Follow these simple instructions to see how to make curry shrimp.
First of all, prepare the shrimp. Does it need to be thawed? Deveined? Peeled? Once the shrimp are ready, prepare the garlic, ginger, and shallots.
Slice the lime in half and give the shallots, ginger, and garlic a rough chop. You can use a garlic press on the ginger and garlic if you prefer. Save the basil until ready to use.
First - Warm a skillet over medium heat. Add the olive oil and raw shrimp. Cook until the first side is pink.
Second - Turn the shrimp over and add the shallots, ginger, and garlic. Stir and cook for about 1- 2 minutes. You want the shallots to soften slightly.
Third - Add the curry powder, red pepper flakes, and salt.
Fourth - Stir and cook for a minute to release the flavors from the seasonings.
Fifth - Add the chicken broth and coconut milk. Simmer for a minute or two, ensuring the shrimp is cooked thoroughly. According to the USDA, shrimp is done when it reaches 145 degrees F.
Sixth - Add the juice from half the lime and the sugar. Slice some basil ribbons and add to the curry shrimp. Stir. Taste for seasoning and add salt or sugar if needed.
The Simple Shrimp Curry is now ready to serve.
This easy recipe reminds us of a coconut curry soup with shrimp. Serve with noodles, rice, or just by itself.
Try this recipe with chicken if you are introducing new flavors to your little ones who dislike shrimp. I would suggest cutting the chicken into bite-size pieces, removing the red pepper flakes, and possibly reducing the amount of curry powder. Make sure the chicken has cooked to 165 degrees F.
You can thicken the curry sauce by adding some cornstarch to some broth. Add it to the curry sauce and cook until slightly thickened.
I don't see why not. If the vegetables are raw, add them first, and saute slightly, since the shrimp cooks so quickly. Carrots, green beans, or peas would all work well.
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Simple Shrimp Curry
- 2 pounds Shrimp 15/20 or 20/25 thawed, deveined, and peeled
- 2 tablespoons Olive Oil
- 1 Shallot Chopped (about ½ cup)
- 2 Garlic Cloves chopped
- 1 tablespoon Ginger chopped
- 1 tablespoon Curry Powder
- ¼ teaspoon Red Pepper Flakes optional
- ½ teaspoon Salt to taste
- 1 can Coconut Milk not the lite
- ¾ cup Chicken Broth or vegetable broth
- 1 Lime
- 1 tablespoon Sugar
- ½ cup Basil fresh, chopped
- Heat a large skillet over medium heat. Drizzle a little olive oil into the pan, and add the shrimp.
- When the shrimp is pink on the first side, turn over. Add the chopped shallots, ginger, and garlic. Cook and stir for a minute or two.
- Next, add the salt, curry powder, and red pepper flakes. Stir and cook for a minute.
- Add the broth and coconut milk. Simmer for a couple of minutes until the shrimp are cooked. Shrimp is done when it reaches 145 degrees F.
- Add the juice from half the lime, sugar, and basil ribbons. Stir and taste. Adjust salt, lime juice, and sugar if needed.