Curry Shrimp Recipe

Marinate shrimp

Rinse and pat the shrimp dry. In a bowl, toss shrimp with lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let sit while you prepare the sauce (10–15 minutes).

Heat 2 tbsp oil in a large skillet or saucepan over medium heat until shimmering.

Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the minced garlic, grated ginger, and minced scotch bonnet (if using). Sauté for 30–45 seconds until fragrant—do not burn the garlic.

Stir in 2 tbsp curry powder, 1/2 tsp turmeric, and 1/2 tsp ground coriander. Cook the spices with the aromatics for 1–2 minutes, stirring constantly so the spices bloom and become fragrant. If the pan looks dry, add 1 tsp oil or a splash of stock.

Add 1 tbsp tomato paste to the spiced aromatics and cook 1 minute, stirring to combine.

Pour in the 14 oz coconut milk and 1/2 cup stock, stirring to deglaze the pan and dissolve the tomato paste. Bring the mixture to a gentle simmer.

Stir in 1/2 tbsp brown sugar and 1 tsp soy sauce or fish sauce. Taste the sauce and adjust salt/heat as needed. Simmer for 4–6 minutes to let the flavors meld and the sauce slightly thicken.

Add the marinated shrimp to the simmering sauce in a single layer. Cook shrimp for 2–4 minutes, stirring gently, until they turn pink and opaque and curl into a loose C (avoid overcooking). Cooking time depends on size.

Remove the pan from heat. Stir in 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, and 2 tbsp sliced green onion. Taste and adjust seasoning with salt, more lime, or a touch more sugar if desired.

Spoon the curry shrimp and sauce over steamed rice or serve alongside warm roti. Garnish with additional cilantro, green onion, and lime wedges. Serve immediately.