Shrimp Curry

Juicy shrimp are cooked with tender bell peppers and onions in a creamy rich gravy that’s exploding with flavor! This easy shrimp curry recipe is made in under 30 minutes right on the stovetop.

Why this recipe works

This shrimp curry recipe is really easy to prepare all in one skillet with a little help from your spice cupboard. There are many different curry variations out there, from chicken tikka masala to red curries, yellow curries, and green curries, all of which are packed with explosive aromatic flavors in their own right. Today, we’re keeping it simple with readily available ingredients and a quick prep that will have this curry on your table in less than thirty minutes from start to finish.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – We use grilling shrimp because of its nice size. We find it in the meat department butcher case. You can also use extra large bagged shrimp that is already peeled and deveined.

CURRY – Using curry powder will save you a bit of time here. Additionally, you’ll need garlic, pepper, garlic salt, tomato paste, chicken stock, and heavy cream. You can easily substitute the heavy cream with coconut milk to make a coconut shrimp curry.

How to Make Shrimp Curry

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add olive oil to a large skillet over medium-high heat until shimmering.
2. Add onion and red bell pepper and saute for 2-3 minutes.
3. Add minced garlic, black pepper, garlic salt, curry powder, and tomato paste. Stir to combine and cook for 1-2 minutes.
4. Add chicken stock and heavy cream, stir to combine.
5. Make a slurry from cornstarch and water and whisk the slurry into the skillet.
6. Add chopped green onion and the raw shrimp to the skillet. Stir to combine ensuring all the shrimp are submerged in the sauce.
7. Reduce heat to medium and cover, allow to cook for 5-6 minutes.
8. Remove cover, stir and allow to cook for 2-3 minutes more.

Frequently Asked Questions & Expert Tips

To make Coconut Shrimp Curry, simply replace the heavy cream with canned coconut milk.

Yes, you can use frozen shrimp, just be sure you thaw them completely before beginning. I wouldn’t recommend using pre-cooked frozen shrimp here. You can thaw shrimp in a bowl of cold water if you are crunched on time.

Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through. You may want to remove the shrimp from the gravy when reheating as the gravy will likely need longer to warm up (and you don’t want to overcook the shrimp).

Serving Suggestions

Serve shrimp curry over or alongside a bed of rice and pair it with flatbread such as Naan for mopping up the excess gravy.

More Related Recipes

• Fried Shrimp
• Coconut Shrimp
• Garlic Butter Shrimp
• Honey Walnut Shrimp
• Chicken Tikka Masala

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