Authentic and Easy Shrimp Curry Recipe -
Authentic and Easy Shrimp Curry Recipe
  • READY IN 20 mins

Authentic and Easy Shrimp Curry

Recipe by  

"This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  2. Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2008

I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder.

Most Helpful Critical Review
Apr 12, 2007

I thought it was just O.K. I did not like the combination of spices that were used.

Nov 28, 2007

This is such a delicious and easy recipe! My husband (who is Indian) loved this dish and said it tasted very authentic. In fact, he loved it so much he asked me to make the same curry the following day but with chicken. I did and that was also wonderful! Another reason I love this recipe because shrimp is rather expensive so you can easily substitute this with chicken. We wnjoy it with Paratha's(Indian flat bread). I followed the recipe exactly except omitted the curry leaves but the Garam Masala is a must at the end. The extra flavor after the seasoning makes a big difference in the authentic taste.(in my opinion) Thanks for the wonderful recipe! This will be a regular dish in our home.

Mar 11, 2008

This recipe is really good. My family is Indian and everyone loved it. As ginger other reviewers said, instead of using garlic paste I used 1 tablespoon minced garlic and 1 teaspoon minced ginger. I also increased the chili pepper to 1.5 teaspoons and salt to 1 teaspoon.

Jan 17, 2006

The dish turned out pretty well, I used a can of diced tomatoes in place of the tomato because they're pricy this time of year. Next time I'd use just a pound of shrimp - it's also pretty expensive, and I like a more equal tomato-to-shrimp ratio. This dish could hold it's own if it were served as one of three or four for a meal. Given the amount of fluid in the dish, you'll want to add extra pepper if you like it hot.

Feb 02, 2007

This was easy and quite tasty. Only substitution I made was Madras curry powder for the curry leaves, which are hard to find here. This one's definitely a keeper! Thanks for sharing your recipe.

Jun 18, 2006

Yummy. Even my husband liked this one, and he doesn't normally like curries.

Jan 29, 2007

SOOO good. EASY! Substituted powder curry for the leaves. Loved this! Smells and tastes wonderful with all of the spices! WOW! A little kick, but not horribly spicy!


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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 277 mg
  • 92%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 734 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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