Indian Shrimp Curry

Indian Shrimp Curry

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Jacqueline B 0

"This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice."
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30 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.


  1. 135 Ratings

Most helpful positive review

Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of t...

Most helpful critical review

This recipe was good but not one I would make again as is. Needs some items added to it. My husband said it didn't taste like something he would eat at an Indian restaurant as all the Indian f...

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Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of t...

Really great and flavorful, easy peasy to make. Very runny, though. Next time I'll simmer longer and add some flour.

This is was good, I used olive oil because I did not have peanut oil but did everything else the same

Pretty good and easy base recipe. I did, however, find it necessary to increase the spice amounts and added 1 tsp. Madras curry powder and some cayenne pepper to kick it up as I like my curries...

absolutely fantastic flavor. I made it vegetarian by sauteing 2 cups of mushrooms with the onions, then adding 1 cup frozen green peas at the point where you would add shrimp. I also wanted a ...

I followed the recipe to the letter and wouldn't change a thing. My husband and I both loved it - very "authentic" tasting. I served with white rice and a traditional salad and it was perfect....

Very good. I cut the fat down to about 14g per serving by using only 1 tbsp oil and substituting light coconut milk. I used fresh ginger and added about a tsp red curry paste for some extra sp...

I just made this as part of a big Indian meal with several dishes and it was a hit! The only changes I made were that I used chopped fresh tomatoes and I added a chopped serano pepper because we...

This was really yummy! I used sesame oil instead of peanut oil, but that was the only difference. We'll be making this one again!

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