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Curry Shrimp Recipe

Name: Lu Lu’s Chinese Cuisines Curry Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb large shrimp (peeled, deveined, tails optional); 0.5 cups plain yogurt (or coconut milk for dairy-free); 1 tbsp lemon juice; 2 cloves garlic (minced); 1 tsp fresh ginger (minced); 0.5 tsp salt; 0.5 tsp ground turmeric; 2 tbs neutral oil (vegetable, canola, or coconut oil); 1 cup yellow onion (finely chopped); 2 cloves garlic (minced); 1 tsp fresh ginger (minced); 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground turmeric; 1.5 tsp curry powder (medium heat); 0.5 tsp paprika (sweet or smoked); 1 tbsp tomato paste; 1 cups coconut milk (full fat); 0.5 cups chicken or vegetable stock (or water); 0.5 tsp brown sugar or coconut sugar; 0.75 tsp salt; 0.25 tsp black pepper; 1 tbsp lime juice; 2 tbs fresh cilantro (roughly chopped); 0.25 tsp red chili flakes or chopped fresh chili (optional); 1 tsp butter (optional, for sheen); 4 servings steamed basmati rice or naan; 4 pieces lime wedges

Inspired by Lu Lu’s Chinese Cuisine

Time35m

Serves4

Make Curry Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lb large shrimp (peeled, deveined, tails optional)

1/2 cups plain yogurt (or coconut milk for dairy-free)

1 tbsp ReaLemon lemon juice

2 cloves Garlic (minced)

1 tsp fresh ginger (minced)

1/2 tsp Celtic sea salt

1/2 tsp Ground turmeric

Curry Sauce Base

2 tbs neutral oil (vegetable, canola, or coconut oil)

1 cup yellow onion (finely chopped)

2 cloves Garlic (minced)

1 tsp fresh ginger (minced)

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Ground turmeric

1 1/2 tsp curry powder (medium heat)

1/2 tsp paprika (sweet or smoked)

1 tbsp tomato paste

1 cups coconut milk (full fat)

1/2 cups chicken or vegetable stock (or water)

1/2 tsp brown sugar or coconut sugar

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Garnish

1 tbsp ReaLime juice

2 tbs fresh cilantro (roughly chopped)

1/4 tsp red chili flakes or chopped fresh chili (optional)

1 tsp butter (optional, for sheen)

To Serve (optional)

4 servings steamed basmati rice or naan

4 pieces Lime wedges

Method

Shrimp & Marinade

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine yogurt (or coconut milk), lemon juice, minced garlic, minced ginger, salt, and turmeric. Add shrimp and toss to coat. Cover and refrigerate 15–30 minutes while you prepare the sauce (do not marinate longer than 30 minutes if using yogurt to avoid breakdown of texture).

Curry Sauce Base

Cook aromatics

Heat oil in a large skillet or sauté pan over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add minced garlic and minced ginger and cook 30–45 seconds until fragrant.

Bloom spices

Lower heat slightly and add ground cumin, ground coriander, turmeric, curry powder, and paprika. Stir constantly for 30–60 seconds to toast the spices and release their oils.

Tomato paste and liquids

Stir in the tomato paste and cook 1 minute. Pour in the coconut milk and stock, stir to combine, and bring to a gentle simmer. Add brown sugar, salt, and pepper. Simmer gently 6–8 minutes to thicken slightly and allow flavors to meld. Taste and adjust seasoning.

Cooking Shrimp in Sauce

Add shrimp

Remove shrimp from marinade (shake off excess) and add them to the simmering curry in a single layer. Increase heat to medium so the sauce returns to a gentle simmer. Cook shrimp 2–4 minutes, stirring occasionally, until they are pink and opaque and curl into a loose C-shape. Avoid overcooking.

If you prefer a slightly thicker sauce, remove cooked shrimp to a plate when done and simmer sauce a few more minutes to reduce, then return shrimp to pan and stir to coat.

Finish & Serve

Turn off heat and stir in lime juice, chopped cilantro, optional chili flakes, and butter if using. Taste and correct salt or acidity as needed.

Serve the curry shrimp immediately over steamed basmati rice or with warm naan. Garnish with extra cilantro and lime wedges on the side.