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Indian shrimp curry with turmeric rice in a bowl

Easy Indian Shrimp Curry Recipe

Safiya
This easy Indian shrimp curry recipe is guaranteed to become a favorite meal for seafood lovers. No coconut milk needed to create this delicious and silky smooth shrimp curry.
5 from 3 votes
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 272 kcal

Ingredients 

For Shrimp

  • 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

For Curry

  • 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

Garnish

  • lime wedges
  • chopped cilantro , optional

Instructions 

Marinade the Shrimp

  • Combine shrimp, turmeric, salt, and lime juice in a medium bowl. Cover and refrigerate until you prepare curry paste.

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.

Cook Shrimp

  • 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.

Cook Curry

  • 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

Nutrition Information

Serving: 4g ,Calories: 272kcal ,Carbohydrates: 8.7g ,Protein: 29.9g ,Fat: 12.7g ,Saturated Fat: 2g ,Cholesterol: 266mg ,Sodium: 906mg ,Potassium: 421mg ,Fiber: 1.9g ,Sugar: 3.1g ,Calcium: 137mg ,Iron: 1mg

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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