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.
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.