This quick and easy Indian shrimp curry recipe is guaranteed to become a favorite meal for seafood lovers. This recipe doesn't require coconut milk. It can be whipped up with a handful of ingredients in just under 30 minutes.
My husband is allergic to shellfish and on the other hand, I grew up eating many varieties of shrimp recipes in India. I don't get to cook or eat shrimp at home often. Therefore, I make sure to snag every opportunity I can get to cook shrimp at home.
I love Ammi's quick and easy Shrimp (prawn) curry. The recipe is easy to whip up. I love how it takes less than 30 minutes to cook, 5 minutes to eat ;), and 10 minutes to clean up. You don't need to have advanced cooking skills to whip up this recipe.
What's in This Indian Shrimp Curry Recipe?
I am using shrimp and a handful of easily found ingredients to cook this recipe. This recipe does not use coconut milk. You may add a little coconut milk for a creamy texture.
- Shrimp (prawns): I am using about 25 raw, peeled, deveined, and tails removed shrimp from Costco. They are large in size. Jumbo or small shrimp would work great as well. Adjust the quantity accordingly.
- Onion & Tomato: I am using one large thinly sliced onion and one large vine tomato to make the base of the curry.
- Ginger & Garlic: freshly grated ginger and garlic gives a great savory taste to this Indian curry. You may substitute with ground ginger and garlic but the taste is not the same.
- Scallion: Ammi always added scallion to shrimp recipes, that's why I am adding them. Chives, cilantro, and parsley are good substitutes.
- Spices: I am using turmeric, chili powder, ground cumin, and ground coriander to season the curry.
Tips for Shrimp Curry
- Curry paste can be prepared a week or a day ahead before cooking shrimp curry.
- Caramelized onion cuts down the cooking time for shrimp curry. It also takes away the raw flavor of onions in the paste.
- Cook shrimp on medium heat with a pinch of salt and turmeric until all the liquid evaporates. This process will help take away the strong smell of shrimp in the curry.
What to Serve with Indian Shrimp Curry?
More Seafood Recipes
More Indian Curry Recipes You'll Love
- Chicken Curry
- Chicken and Potato Curry
- Fish Curry
- Gujarati Kadhi
- Palak Paneer-Spinach and Indian Cheese Curry
- Meatball Curry
Easy Indian Shrimp Curry Recipe
- 20-25 raw shrimps , tail-off, peeled, and deveined
- 1 teaspoon lime juice
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
For Curry Paste
- 1 large yellow onion , thinly sliced
- 1 large tomato or 2 small roma tomatoes , washed and chopped into large chunks
- 1 bunch spring onion , washed, trimmed from top and peeled
- 1 jalapeno or serrano , optional
- ⅓ cup oil , to cook onion and curry
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 ½ teaspoons Kashmiri red chili powder
- 1 ½ teaspoons coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon salt , or to taste
- ½ cup water
- lime wedges
- chopped cilantro , optional
Marinade the Shrimp
- Combine shrimp, turmeric, salt, and lime juice in a medium bowl. Cover and refrigerate until you prepare curry paste.
- Heat half of the oil in a large skillet on medium-high heat. Add thinly sliced onions and cook until it starts to caramelize. It takes about 2 to 4 minutes.
- Transfer the caramelized onion from the skillet to a plate and set it aside to cool down.
- Create a curry paste in a blender or a food processor with caramelized onions, tomatoes, spring onions, and jalapeno.
- In the same skillet where you caramelized the onions, add marinated shrimp, and cook on medium heat until all the liquid evaporates. It takes about a minute to 2 minutes. Transfer the cooked shrimp to a plate and set it aside.
- Heat remaining oil in the same skillet on medium heat. Add grated ginger and garlic. Saute until the raw smell starts to fade. It takes only a few seconds on medium heat.
- Turn the heat to low. Add all the spices and a tablespoon of water. Cook on low for a minute. If the spices are sticking to the pan, add a little more water to avoid burning the spices.
- Add curry paste to the skillet. Mix well and cook on low for 2-3 minutes or just until the oil starts to release.
- Add water to the curry. Simmer for 2 minutes on low then add shrimp. Cover and continue to simmer for 2 to 3 minutes.
- If needed add a little water to thin down the curry for your preference or cook more to reduce the liquid.
- Turn the heat off. Garnish with a squeeze of lime juice and chopped cilantro.
- Serve it warm with plain rice or naan and salad