Quick and Easy Shrimp Curry Recipe

Curry is a traditional Indian cuisine which includes spices such as turmeric, ginger, cumin, coriander, and fresh or dried chiles. In Southern India, they also use curry leaves, where curry originated from. Outside India, other Asian countries also have their own version of curry,  such as in Thailand or the Philippines.  When making curry, it is better to use fresh ingredients such as coconut milk  and spices. However, you can also use store-bought curry powder and canned coconut milk, which taste just as good. This quick and easy shrimp curry recipe is perfect for a quick meal and will be ready in less than half an hour! You can also use chicken, just like in the Asian Chicken Curry recipe I made. But for this recipe, I decided to use shrimp for a change.

Shrimp or Prawns: What’s the Difference?

Have you ever wondered  what the difference is between shrimp and prawns? I used to think that it was just the size. However, I learned that it was more than that.

The first difference is which country its from. In European countries such as in the UK, Ireland, Australia, and New Zealand, they call both shrimps and prawns as “prawns.” In North America, such as in the United States, “prawns” are generally used to describe larger varieties of shrimp.

Another difference is their habitat. Shrimps can be found in either freshwater or salt water, warm or cold water. On the other hand, most prawns thrive in freshwater and prefer warmer water. Prawns also prefer calm waters where they can lay their eggs on rocks.

Despite their differences, both prawns and shrimps are rich in proteins. They have high cholesterol content but are also rich in Omega-3 fatty acids which are good for the heart. Shrimps and prawns are also rich in an anti-oxidant called selenium, as well as iron, phosphorus, and Vitamin B12.

Easy Shrimp Curry Recipe for Quick Meals

I’d like to share with you this quick and easy shrimp curry recipe that I recently made for lunch. We were fortunate enough to find some fresh catch from the market and I missed eating some seafood. In this recipe I decided to use additional spices instead of just using curry powder, which made the dish more flavorful. You can adjust the spices according to your preferences if you want it spicier. Just be careful not to add too much curry powder because it ruins the taste.

Don’t forget to share this quick and easy Shrimp Curry recipe with your friends!

What about you? What favorite Asian dishes can you share?

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5 from 2 votes

Quick and Easy Shrimp Curry Recipe

Make seafood nights special with this quick and easy shrimp curry recipe. Perfect for special occasions or just because. Cooks in less than half an hour!

Course Main Course

Cuisine American, Asian, Indian

Keyword easy shrimp recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

For the Shrimp:

• 500 grams Jumbo-sized shrimps peeled and de-veined
• 1 1/2 tsp garam masala
• 3/4 tsp ground cumin
• 3/4 tsp turmeric (or curry powder)
• 1 tsp salt
• 1/2 tsp red chili powder
• olive oil

For the Sauce:

• 1 1/2 tbsp cooking oil
• 1 1/2 tbsp butter
• 1 large onion finely chopped
• 8 cloves garlic minced
• 3 tsp ginger minced
• 2 1/4 tsp garam masala
• 2 1/4 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 can can crushed tomatoes, or Passata for a smoother sauce 400 grams
• 1 1/2 tsp red chili powder adjust according to preference
• 1 tsp salt
• 2 tsp brown sugar
• 1 can coconut milk or coconut cream 400 ml
• 3 tbsp freshly chopped cilantro for garnish

Instructions

• Place the shrimps in a large bowl. Combine all ingredients for the shrimp: garam masala, ground cumin, turmeric or curry powder, salt, and red chili powder. Mix well and set aside.
• Preheat oven to 400℉. Get your baking pan and rack. Brush the rack with olive oil or cooking spray and arrange the shrimps on it. Brush olive oil on both sides of the shrimp. Bake for 6-8 minutes.
• While the shrimp is cooking, prepare the sauce.
• Heat oil in a pan along with the butter. Add the onions and stir-fry for about 3 minutes until soft.
• Add the garlic and ginger and stir-fry for a minute or until fragrant. Add the rest of the spices: garam masala, cumin, ground coriander and turmeric (or curry powder). Stir occasionally for about 20 seconds.
• Add the crushed tomates, coconut milk or cream, chili powder, salt and sugar. Let it simmer for 4 minutes until thickened, stirring constantly.
• Add the cooked shrimp and turn off heat.
• Serve with fresh cilantro over garlic rice or with naan bread.