I’ll never forget the first time I had truly amazing curry shrimp—it was at a tiny beachside shack in Goa, where the air smelled like coconut and chili, and the sound of waves mixed with sizzling pans.
The cook, a sun-weathered local with a knowing grin, tossed fat shrimp into a golden gravy that was fragrant with spices I couldn’t even name back then. One bite, and I was hooked: the shrimp were plump and juicy, the curry rich with turmeric and coconut milk, with just the right kick of heat. I begged for the recipe, and after much laughter (and a promise to never reveal his “secret touch”), he gave me the basics.
This is my version of that unforgettable dish—**a fragrant, creamy, and slightly spicy curry shrimp** that’s perfect with steamed rice or crusty bread. It’s quick enough for a weeknight but special enough for guests. Let’s make it!
Creamy Coconut Curry Shrimp Recipe
**Prep Time:** 10 mins | **Cook Time:** 20 mins | **Serves:** 3-4
**Ingredients:**
##### *For the Shrimp:*
– 500g (1 lb) large shrimp, peeled & deveined
– 1 tbsp lemon juice
– ½ tsp turmeric
– ½ tsp salt
*For the Curry Base:*
– 2 tbsp coconut oil (or any oil)
– 1 onion, finely chopped
– 1 tbsp ginger-garlic paste
– 1 green chili (slit, adjust for heat)
– 1 tsp cumin seeds
– 1 sprig curry leaves (optional but great for aroma)
– 2 tomatoes, finely chopped
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp coriander powder
– 1 tsp garam masala
– ½ tsp black pepper
– 1 cup coconut milk (thick, canned preferred)
– ½ cup water (adjust as needed)
– Salt to taste
– Fresh coriander, chopped (for garnish)
*Optional Enhancements:*
– 1 tsp tamarind paste (for tang)
– ½ tsp fenugreek seeds (for depth)
– 1 tbsp kasuri methi (dried fenugreek leaves)
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**Step-by-Step Instructions:**
#### **1. Marinate the Shrimp:**
– Toss shrimp with lemon juice, turmeric, and salt. Set aside for 10 mins.
#### **2. Sauté the Aromatics:**
– Heat oil in a pan. Add cumin seeds, curry leaves, and green chili. Sizzle for 30 secs.
– Add onions and cook until golden (~5 mins). Stir in ginger-garlic paste; cook until fragrant (~2 mins).
#### **3. Build the Curry Base:**
– Add tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes break down (~5 mins).
– Pour in coconut milk + water. Simmer for 5 mins on low heat.
#### **4. Cook the Shrimp:**
– Gently add shrimp, garam masala, and black pepper. Simmer **just until shrimp turn pink** (~3-4 mins—*do not overcook!*).
– For extra richness, stir in 1 tbsp cream or a spoon of butter.
#### **5. Finish & Serve:**
– Sprinkle fresh coriander and a squeeze of lemon.
– **Best with:** Steamed basmati rice, appam, or crusty bread to soak up the gravy.
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**Pro Tips:**
– **For more heat:** Add ½ tsp Kashmiri chili powder for color + mild heat.
– **For a veg twist:** Swap shrimp with paneer or chickpeas.
– **For depth:** Toast whole spices (cinnamon, cardamom) with the cumin.
This curry shrimp is a taste of coastal magic—creamy, spicy, and layered with flavors. Every bite takes me back to that Goan beach. Hope it becomes a favorite in your kitchen too! 🌶️🍤
Let me know if you’d like a quicker version or a different twist!
