Simple Shrimp Curry is a delicious, quick meal that is ready in about 30-minutes. Fresh basil, ginger, garlic, curry powder, and coconut milk are used to make a flavorful, and easy dinner that is works even on busy weeknights.
Table of contents
Why we love this recipe
- Shrimp Curry is full of flavor and easy to make. A great meal in around 30 minutes.
- Simple and fresh ingredients that are usually on hand or easy to add to your weekly grocery list.
- Better than take-out!
Recipe ingredients
- Shrimp – Deveined, peeled shrimp save a lot of prep time. Frozen works just fine, just thaw according to the package. I prefer the 20 to 25 shrimp per pound size for this recipe.
- Coconut Milk – Full-fat gives the best creamy texture. I don't recommend low-fat coconut milk.
- Curry Powder – I use Madras curry powder (Sun Brand). Curry paste is an option, but I always come back to the powder.
- Garlic, Ginger & Shallots – Fresh is best for flavor. You can use a press or just a rough chop.
- Chicken Broth – Vegetable broth can also be used. We love the sauce. The chicken broth helps dilute some of the fat from the coconut milk and makes plenty of delicious sauce that is wonderful served over rice.
- Basil – Fresh basil ribbons stirred in at the end boost the flavor.
- Lime & Sugar – Balances the spices and brings brightness.
- Red Pepper Flakes & Salt – Adjust to your taste or skip the flakes for little ones.
More Shrimp Recipes
- Shrimp Tacos with Cilantro Lime Sauce
- Lemon Shrimp with Pasta (kids love the lemon spaghetti)
- Shrimp and Cauliflower Stir Fry
- Shrimp and Cucumber Salad
Step-by-step directions
Warm a skillet over medium heat. Add the olive oil and raw shrimp. Cook until the first side is pink.
Turn the shrimp over and add the chopped shallots, ginger, and garlic. Stir and cook for about 1- 2 minutes. You want the shallots to soften slightly.
Add the curry powder, red pepper flakes, and salt.
Stir and cook for a minute to release the flavors from the seasonings.
Next, add the chicken broth and coconut milk. Simmer for a minute or two, ensuring the shrimp is cooked thoroughly.
Now 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.
This easy recipe reminds us of a coconut curry soup with shrimp. Serve with noodles, rice, or just by itself.
Mom tip
Keep frozen shrimp on hand. It’s easy to thaw, and you’ll always have the base for a quick dinner like this one ready to go.
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Recipe FAQ's
You can thicken the curry sauce by adding some cornstarch to some of the 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 cook slightly, since the shrimp cooks so quickly. Carrots, green beans, or peas would all work well.
The numbers on the package, 15/20 or 20/25 etc..., means how many shrimp per pound. I use both of these sizes, depending on what is on sale, but really prefer the 20/25. Remember, depending on the size of shrimp, cooking time will vary, just slightly. Shrimp cooks quickly.
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Printable Recipe
Simple Shrimp Curry
Ingredients
- 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
Instructions
- 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.
John
This is an excellent recipe and the aroma literally fills the house.
Thanks