Introduction
Oh, cozy nights and comforting food! Does anything beat a warm, flavorful bowl of curry after a long day? I’m so excited to share this incredible Shrimp Curry recipe with you. It’s the kind of dish that feels fancy enough for guests but is so wonderfully simple, you’ll want to make it your weeknight superhero. Seriously, this recipe is a game-changer – it’s quick, it’s bursting with flavor, and it always brings smiles to the table. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: We’re talking dinner on the table in about 30 minutes – perfect for those busy evenings!
- Easy: Minimal chopping, straightforward steps, and no fancy techniques required.
- Giftable: While not a baked good, the experience of a delicious homemade meal is a gift in itself. Imagine sharing this with someone who needs a little culinary love!
- Crowd-pleasing: The creamy, fragrant sauce and tender shrimp are a hit with everyone, from picky eaters to seasoned foodies.
Ingredients
Let’s gather our goodies! This recipe is wonderfully simple, letting the fresh flavors shine.
- 12 ounces raw shrimp: I like to use extra-large or jumbo shrimp, peeled and deveined. You can leave the tails on if you like for presentation, or take them off for easier eating.
- 3 tablespoons curry powder: This is our flavor powerhouse! Use your favorite blend – mild, medium, or spicy, depending on your preference. We’ll divide this up.
- 2 tablespoons extra virgin olive oil: Or any cooking oil you have on hand. This helps us sauté our aromatics beautifully.
- 2 medium shallots, diced: Shallots are my secret weapon for gentle onion flavor. If you don’t have them, a small yellow onion will work too.
- 1 large red bell pepper, chopped: For a pop of color and a touch of sweetness. Any color bell pepper will do, but red is so vibrant!
- 2 teaspoons minced garlic: Because is anything really complete without garlic? Nope!
- 1 teaspoon fine sea salt: To enhance all those delicious flavors.
- 13.5 ounces full-fat coconut cream: This is the magic that makes our curry rich and creamy. Don’t skimp on the full-fat for the best texture!
How to Make It
Alright, let’s get cooking! It’s as easy as 1-2-3-4-5-6-7.
- Prep the Shrimp: First things first, let’s get those shrimp ready. Pat them nice and dry with a paper towel. This helps them get a little color when they cook. In a medium bowl, toss the shrimp with 1 tablespoon of the curry powder. Give them a little sprinkle of salt too, if you like. Set them aside for a few minutes to let the flavors meld.
- Sauté the Aromatics: Grab a large skillet or a Dutch oven. Heat the olive oil over medium heat. Once it’s shimmering, add your diced shallots. Cook them for about 3-4 minutes, stirring occasionally, until they start to soften and smell amazing.
- Add Veggies & Garlic: Toss in the chopped red bell pepper and minced garlic. Cook for another 5-7 minutes. You want the bell pepper to be tender-crisp – not too mushy, but softened enough to be delicious.
- Bloom the Curry: Now for the rest of that gorgeous curry powder! Stir in the remaining 2 tablespoons of curry powder and the sea salt. Cook for just about 1 minute, stirring constantly. This quick step “blooms” the spices, waking up their fragrance and flavor.
- Get Creamy: Pour in the full-fat coconut cream. Stir everything together to combine, scraping up any flavorful bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Cook the Shrimp: Add your seasoned shrimp to the skillet. Stir them into the curry sauce and let them cook for just 3-5 minutes. You’ll know they’re done when they turn pink and opaque. Be careful not to overcook them, or they can get a little rubbery!
- Serve and Enjoy: And just like that, dinner is ready! Serve your delicious shrimp curry hot. It’s absolutely fantastic over fluffy steamed white rice. For an extra touch of freshness and color, I love to garnish it with some chopped fresh parsley and a few bright lime slices or wedges.
Substitutions & Additions
This recipe is super flexible! Feel free to play around and make it your own.
- Swap the Shrimp: Don’t have shrimp? This sauce is also amazing with chicken, firm tofu, or even chickpeas!
- Add More Veggies: Feel free to toss in some broccoli florets, snap peas, or a handful of spinach in the last few minutes of cooking.
- Spice Level: Want it spicier? Add a pinch of red pepper flakes with the garlic, or a diced jalapeño along with the bell pepper.
- Citrus Kick: A squeeze of fresh lime juice at the end can really brighten up the flavors.
Tips for Success
A few little tricks to ensure your curry is absolutely perfect every time!
- Don’t Overcook the Shrimp: This is the most common mistake! Shrimp cook very quickly. Once they turn pink, they’re done. Remove them from the heat immediately to keep them tender.
- Patting the Shrimp Dry: I mentioned this earlier, but it’s worth repeating! Dry shrimp get a better sear and absorb flavor better.
- Prep Ahead: You can chop your shallots and bell pepper and mince your garlic a day in advance. Store them in separate airtight containers in the fridge.
- Curry Powder Quality: Using a fresh, good-quality curry powder makes a big difference in flavor. If yours has been in the cupboard for a while, it might be time for a new jar!
How to Store It
Leftovers are the best! Store your cooled shrimp curry in an airtight container in the refrigerator. It should stay fresh and delicious for up to 3 days. Reheat gently on the stovetop or in the microwave, being careful not to overcook the shrimp.
FAQs
Got a few quick questions? I’ve got you covered!
Q: Can I use light coconut milk instead of full-fat coconut cream?
A: You can, but it will result in a thinner, less creamy sauce. For the best rich texture, I highly recommend using full-fat coconut cream.
Q: How long does the curry powder last?
A: Ground spices like curry powder typically retain their best flavor for about 6 months to a year, especially when stored in a cool, dark place. After that, they start to lose their potency.
Q: Can I make this ahead of time?
A: You can prepare the vegetable base and sauce ahead of time. Store it in the fridge and add the shrimp just before serving to ensure they are perfectly cooked.
Happy cooking, friends! I hope you absolutely adore this Shrimp Curry as much as I do.
Easy Shrimp Curry
Equipment
- Paper towel
- Medium bowl
- large skillet or Dutch oven
Ingredients
Main Ingredients
- 12 ounces raw shrimp extra-large or jumbo, peeled and deveined
- 3 tablespoons curry powder divided
- 2 tablespoons extra virgin olive oil or any cooking oil
- 2 medium shallots diced
- 1 large red bell pepper chopped
- 2 teaspoons minced garlic
- 1 teaspoon fine sea salt
- 13.5 ounces full-fat coconut cream
Instructions
- Prep the Shrimp: Pat them nice and dry with a paper towel. In a medium bowl, toss the shrimp with 1 tablespoon of the curry powder and a sprinkle of salt. Set aside.12 ounces raw shrimp
- Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced shallots and cook for 3-4 minutes until softened.12 ounces raw shrimp
- Add Veggies & Garlic: Add the chopped red bell pepper and minced garlic. Cook for another 5-7 minutes until the bell pepper is tender-crisp.12 ounces raw shrimp
- Bloom the Curry: Stir in the remaining 2 tablespoons of curry powder and the sea salt. Cook for about 1 minute, stirring constantly.12 ounces raw shrimp
- Get Creamy: Pour in the full-fat coconut cream and stir to combine. Bring the mixture to a gentle simmer.12 ounces raw shrimp
- Cook the Shrimp: Add the seasoned shrimp to the skillet and stir into the sauce. Cook for 3-5 minutes until the shrimp turn pink and opaque. Do not overcook.12 ounces raw shrimp
- Serve and Enjoy: Serve the shrimp curry hot, ideally over steamed white rice. Garnish with fresh parsley and lime slices if desired.