Delicious Indian-Style Curry Shrimp – Perfect for Weeknights

Imagine plump, juicy shrimp swimming in a rich, aromatic curry sauce that hits every note—spicy, tangy, creamy, and just a little sweet.

This isn’t your average weeknight dinner. It’s a flavor explosion that’ll make your taste buds throw a party.

And guess what? You don’t need to be a master chef to pull it off. Ready to upgrade your cooking game?

Let’s go.

Why This Recipe Slaps

Indian-style curry shrimp isn’t just food; it’s an experience. The blend of spices like turmeric, cumin, and garam masala creates layers of flavor that store-bought curry powder can’t touch.

The coconut milk adds creaminess without drowning the dish, and the shrimp cooks fast—so you’re not stuck in the kitchen all night.

Plus, it’s customizable. Like it spicy? Add more chili.

Prefer it mild? Dial it back. This recipe works for you, not the other way around.

Delicious Indian-Style Curry Shrimp – Perfect for Weeknights

Recipe by Wendy CarterCourse: Dinner

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)

• 1 onion, finely chopped

• 1 tomato, diced

• 1 can (13.5 oz) coconut milk

• 2 tbsp curry powder (or make your own blend—turmeric, cumin, coriander, etc.)

• 1 tsp garam masala

• 1 tsp chili powder (adjust to taste)

• 2 tbsp vegetable oil

• Salt to taste

• Fresh cilantro for garnish

Step-by-Step Instructions

• Sauté the aromatics: Heat oil in a pan over medium heat. Add onions and cook until golden. Stir in ginger-garlic paste and cook for 30 seconds—until your kitchen smells amazing.
• Spice it up: Add curry powder, garam masala, and chili powder. Toast the spices for 1 minute to unlock their flavor. Pro tip: Don’t burn them, or you’ll regret it.
• Tomato time: Toss in the diced tomato and cook until it breaks down into a thick paste. This is your flavor base—don’t rush it.
• Coconut milk magic: Pour in the coconut milk, stir well, and let it simmer for 5 minutes. The sauce should thicken slightly.
• Shrimp’s turn: Add the shrimp and cook for 3–4 minutes, just until they turn pink and opaque. Overcooked shrimp are rubbery. Nobody wants that.
• Finish strong: Sprinkle with fresh cilantro and serve hot with rice or naan. Boom. Done.

Notes

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water to loosen the sauce. Freezing?

IMO, shrimp doesn’t freeze well in curry—it gets weird. Eat it fresh.

Why This Recipe Is a Win

It’s quick, packed with protein, and loaded with anti-inflammatory spices like turmeric.

The coconut milk adds healthy fats, and shrimp is low-calorie but high in nutrients like selenium and vitamin B12.

Plus, it’s gluten-free and dairy-free if that’s your thing. Basically, it’s delicious and good for you.

Nutrition Facts (Per Serving)

• Calories: 320
• Protein: 24g
• Fat: 18g
• Carbs: 12g
• Fiber: 3g

Common Mistakes to Avoid

• Overcooking the shrimp: They cook fast. Pink = done.
  

  Walk away, and you’ll get shrimp jerky.

• Skimping on spices: This isn’t the time to be timid. Toast them properly for maximum flavor.
• Using low-fat coconut milk: Just don’t. The full-fat version makes the sauce luxuriously creamy.

Alternatives to Mix It Up

• Protein swap: Try chicken, tofu, or even chickpeas for a vegetarian twist.
• Spice level: Add a diced serrano pepper for extra heat or a dash of honey for sweetness.
• Coconut-free: Use heavy cream or yogurt (but adjust cooking temps to avoid curdling).

FAQs

Can I use frozen shrimp?

Yes, but thaw them first.

Pat them dry to avoid watery curry. Nobody likes a diluted sauce.

What if I don’t have garam masala?

Mix equal parts cumin, coriander, and a pinch of cinnamon. It’s not perfect, but it’ll work in a pinch.

Can I make this ahead of time?

FYI, shrimp tastes best fresh.

Prep the sauce ahead and add the shrimp when reheating.

Final Thoughts

This Indian-style curry shrimp is a knockout dish that’s easy enough for weeknights but impressive enough for guests.

It’s flexible, flavorful, and faster than ordering takeout. So why settle for boring food when you can have this?

Get cooking.