Indian Shrimp Curry

Indian Shrimp Curry

Jacqueline B 0

"This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice."


30 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
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  1. 127 Ratings


Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of t...

Really great and flavorful, easy peasy to make. Very runny, though. Next time I'll simmer longer and add some flour.

This is was good, I used olive oil because I did not have peanut oil but did everything else the same

Pretty good and easy base recipe. I did, however, find it necessary to increase the spice amounts and added 1 tsp. Madras curry powder and some cayenne pepper to kick it up as I like my curries...

absolutely fantastic flavor. I made it vegetarian by sauteing 2 cups of mushrooms with the onions, then adding 1 cup frozen green peas at the point where you would add shrimp. I also wanted a ...

I followed the recipe to the letter and wouldn't change a thing. My husband and I both loved it - very "authentic" tasting. I served with white rice and a traditional salad and it was perfect....

Very good. I cut the fat down to about 14g per serving by using only 1 tbsp oil and substituting light coconut milk. I used fresh ginger and added about a tsp red curry paste for some extra sp...

I just made this as part of a big Indian meal with several dishes and it was a hit! The only changes I made were that I used chopped fresh tomatoes and I added a chopped serano pepper because we...

This was really yummy! I used sesame oil instead of peanut oil, but that was the only difference. We'll be making this one again!