Shrimp Curry Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp and pat dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper and 1 Tbsp lime juice. Set aside to marinate briefly while you prepare the base (10–15 minutes).

Heat 2 Tbsp vegetable or coconut oil in a large skillet or sauté pan over medium heat until shimmering.

Add 1 cup finely chopped yellow onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add 4 cloves minced garlic, 1 Tbsp grated ginger and the optional chopped green chili. Cook, stirring, until fragrant, about 1–2 minutes (do not let garlic brown).

Reduce heat to medium-low. Add the dry spices: 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 2 tsp curry powder and 1/4 tsp red chili powder or cayenne. Stir constantly for 30–60 seconds to bloom the spices and release their aroma.

Add 2 Tbsp tomato paste and stir it into the spices and aromatics. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly—this deepens the flavor.

Pour in 14 oz diced tomatoes (with juices) and 1/2 cup vegetable or seafood stock, scraping any browned bits from the pan. Stir to combine.

Bring the mixture to a gentle simmer, then cook uncovered for 6–8 minutes to reduce slightly and concentrate flavors.

Stir in 1 cup full-fat coconut milk, return to a gentle simmer, and taste. If the sauce is too acidic, add 1/2 tsp sugar or honey. Simmer 3–4 minutes more so the sauce is smooth and slightly thickened.

Increase heat to medium. Add the marinated shrimp to the simmering sauce in a single layer. Cook, stirring gently, until shrimp turn opaque and pink and reach an internal temperature of 120–125°F (49–52°C) for tender shrimp—this takes about 3–4 minutes depending on size. Do not overcook.

If the sauce thickened too much while shrimp cooked, add 1–2 Tbsp water or stock to reach desired consistency and heat through for 30 seconds.

Turn off the heat. Stir in 1/4 cup chopped fresh cilantro and adjust seasoning with additional salt, pepper or a squeeze of lime if needed.

Serve the shrimp curry immediately with lime wedges on the side. Pairs well with steamed rice, naan, or lightly sautéed greens.