Shrimp Curry Recipe

Season shrimp

Pat the shrimp dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lime juice. Set aside to marinate briefly while you prepare the curry base (10–15 minutes).

Heat a large skillet or sauté pan over medium heat. Add 2 tbsp vegetable oil and 1 tbsp unsalted butter. Once the butter melts and the oil shimmers, add 1 tsp mustard seeds (if using). Toast mustard seeds until they begin to pop, about 30 seconds — be careful as they can pop out of the pan.

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

Stir in 4 cloves minced garlic, 1 tbsp grated fresh ginger, and 1 minced green chile. Cook for 1–2 minutes until fragrant, stirring so garlic doesn’t burn.

Add spices: 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp paprika, and 1 tsp red chili powder. Cook and stir for 30–45 seconds to bloom the spices in the oil.

Stir in 2 tbsp tomato paste and 1 cup diced tomatoes. Cook, stirring frequently, for 3–4 minutes until the tomato begins to darken and the paste is well incorporated.

Pour in 1 cup low-sodium chicken or vegetable stock and 1 cup full-fat coconut milk. Add 1 bay leaf. Stir to combine, bring to a gentle simmer, and reduce heat to medium-low.

Simmer the sauce uncovered for 8–10 minutes so it thickens slightly to a medium-thick consistency. Taste and adjust seasoning: add up to 1/2 tsp sugar or honey if the tomatoes are too acidic, and additional salt if needed.

Increase the heat to medium so the sauce is at a gentle simmer. Add the marinated shrimp to the pan in a single layer, stirring gently to coat them in the sauce.

Cook the shrimp for 3–5 minutes, stirring occasionally, until they turn pink and opaque and are just cooked through. Do not overcook — shrimp cook quickly. Internal temperature should reach 120–125°F (49–52°C) for tender shrimp.

Once shrimp are cooked, sprinkle 1 tsp garam masala over the curry and stir to combine. Remove the bay leaf. Taste and adjust salt, lime juice, or chili level as needed.

Stir in 1/4 cup chopped fresh cilantro, reserving a little for garnish. Simmer for 30 seconds to marry flavors.

Serve the shrimp curry hot over cooked basmati rice or with naan. Garnish with remaining cilantro and lime wedges. Offer extra lime wedges on the side for squeezing.