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–+ servings
Indian shrimp curry with turmeric rice in a bowl

Easy Indian Shrimp Curry Recipe

Safiya
5 from 3 votes
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.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 272
Ingredients Method Nutrition

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
  • 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
Garnish
  • lime wedges
  • chopped cilantro , optional

Method
 

Marinade the Shrimp
  1. Combine shrimp, turmeric, salt, and lime juice in a medium bowl. Cover and refrigerate until you prepare curry paste.
Curry Paste
  1. 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.
  2. Transfer the caramelized onion from the skillet to a plate and set it aside to cool down.
  3. Create a curry paste in a blender or a food processor with caramelized onions, tomatoes, spring onions, and jalapeno.
Cook Shrimp
  1. 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
  1. 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.
  2. 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.
  3. Add curry paste to the skillet. Mix well and cook on low for 2-3 minutes or just until the oil starts to release.
  4. Add water to the curry. Simmer for 2 minutes on low then add shrimp. Cover and continue to simmer for 2 to 3 minutes.
  5. If needed add a little water to thin down the curry for your preference or cook more to reduce the liquid.
  6. Turn the heat off. Garnish with a squeeze of lime juice and chopped cilantro.
  7. Serve it warm with plain rice or naan and salad

Nutrition

Serving: 4gCalories: 272kcalCarbohydrates: 8.7gProtein: 29.9gFat: 12.7gSaturated Fat: 2gCholesterol: 266mgSodium: 906mgPotassium: 421mgFiber: 1.9gSugar: 3.1gCalcium: 137mgIron: 1mg
Disclaimer

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

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