Curry Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Place in a bowl and add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground turmeric and 1 tablespoon lime juice. Toss to coat and let sit while you prepare the curry base (10–15 minutes).

Heat a large skillet or sauté pan over medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter (if using). Once shimmering, add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and starting to brown, about 6–8 minutes.

Add the minced garlic, minced ginger and the chopped jalapeño (if using). Cook, stirring frequently, for 1–2 minutes until fragrant but not burned.

Stir in the curry powder, ground cumin, ground coriander and paprika. Cook the spices with the aromatics for 1 minute to bloom their flavors — this deepens the curry taste.

Add 1 tablespoon tomato paste and cook, stirring, for 30–45 seconds to remove raw tomato flavor.

Pour in the 14 oz canned diced tomatoes (with juices) and 1/2 cup broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook, uncovered, for 6–8 minutes so the tomatoes break down and flavors concentrate.

Stir in the 14 oz coconut milk, reduce heat to medium-low, and simmer gently for 4–5 minutes until the sauce has slightly thickened. Taste and adjust seasoning: add 1/2 tsp brown sugar or honey if it tastes too acidic, and 1 tsp fish sauce or soy sauce for umami. Adjust salt and pepper to taste.

Increase heat to medium. Add the marinated shrimp to the simmering curry in a single layer. Cook for 2–3 minutes on the first side, then stir and cook another 1–2 minutes until shrimp are opaque, firm and cooked through (internal temperature ~120–130°F / 49–54°C for medium doneness). Do not overcook or shrimp will become rubbery.

If the sauce becomes too thin after adding shrimp, increase heat slightly and simmer an additional 1–2 minutes, stirring, until desired consistency is reached.

Turn off heat. Stir in chopped cilantro and taste once more; add more lime juice, salt or fish sauce as needed. Sprinkle red chili flakes or sliced fresh chili if you want extra heat.

Serve the curry shrimp over steamed rice or with warm naan. Garnish with extra cilantro and lime wedges on the side. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.