This easy recipe for Shrimp Curry is a bold and flavorful way to enjoy succulent shrimp. A simple curry sauce is made using fresh vegetables and curry paste for the perfect weeknight meal that is made from start to finish in just 60 minutes or less!
Even though we love cooking, sometimes we get in some serious dinner ruts. While we love making classics like Chicken Green Beans & Potatoes, Sheet Pan Salmon, Hoppin' John, and Slow Cooker Beef Stew, sometimes a good seafood meal like Teriyaki Salmon or this shrimp curry does the trick!
This shrimp curry is the perfect way to spice up your dinner routine. For this recipe, you’ll make a simple curry sauce that’s made by sauteing aromatic vegetables along with Thai red curry paste. The shrimp gets cooked right in the flavorful sauce before coconut milk and other seasonings are added to make a thick and creamy curry.
Make this dish as spicy as you desire to fit your personal tastes. Shrimp curry tastes best served over a bed of white rice or your favorite grain along with some fresh lime and cilantro. The entire meal is made in about an hour which is perfect for any weeknight or when you’re having friends over.
How To Make Homemade Shrimp Curry
- Heat the oil in a large skillet over medium heat. Add the chopped bell pepper, onion, and jalapeno. Saute for about 5 minutes or until the vegetables become fragrant and tender.
- To the cooked vegetable mix, stir in the curry paste, garlic, and ginger. Saute until everything becomes fragrant for about one minute. Make sure the heat is low enough so nothing burns.
- To the flavored mixture, add the shrimp with tongs and cook for 3-5 minutes on each side or until they are cooked through and no longer opaque.
- Once the shrimp is cooked through, add the baby corn, coconut milk, broth, lime juice, fish sauce, and salt. Stir to combine all of the ingredients. Turn the heat down to a simmer and cover the pan. Simmer for 20-30 minutes and remove from the heat when the desired thickness is reached.
- Add your favorite cooked grain to individual bowls, then spoon the shrimp curry over top. Garnish with lime wedges and a sprinkle of fresh cilantro.
- When purchasing your shrimp, make sure they are smaller in size. They also need to be cleaned with no tails on. This will help them cook evenly in the pot with the curry.
- Always watch your vegetables when sauteing until fragrant as they can easily brown too much and burn. Burnt garlic and ginger can add a bitter taste to the curry.
- The curry sauce will thicken as it simmers, it will also thicken more as it cools.
- When making any curry, be sure to taste test as you go to make sure the flavors are balanced.
Variations and Substitutions
- Don’t like shrimp? Try using chicken, beef, or pork instead. Just make sure the meat is fully cooked through before serving.
- Vegan Curry: You can easily make this shrimp curry vegan by omitting the shrimp and fish sauce. Be sure to check the label on your curry paste, too!
- Low Carb Shrimp Curry: If you’re watching your carbs, try serving shrimp curry over a bed of cauliflower rice.
- Bump up the vegetables by adding some mushrooms, zucchini, or some freshly diced tomato to the mix.
- If you don’t like coconut milk, you can also use heavy cream for a rich creamy curry.
- If you don’t tolerate spice well, you can omit the jalapeno and buy a curry paste with a little less spice.
Storing and Freezing
Storing: This shrimp curry can be stored in an airtight container in the fridge for up to three days.
Freezing: Leftovers can be stored in an airtight container or freezer-safe bag with as much air removed as possible. Freeze for 3-4 months before thawing overnight in the fridge before serving. The coconut milk may separate when reheating and can use a good stir!
Recipe Card with Ingredient Amounts and Instructions
- 2 tablespoons olive oil, or vegetable oil
- 1 red bell pepper, seeded and sliced
- 1 white onion, sliced
- ½ jalapeño pepper, seeded and diced
- 2 tablespoons red curry paste
- 1 tablespoon garlic cloves, finely minced, or substitute with garlic paste
- 2 teaspoon(s) ginger, fresh, finely minced, or substitute with ginger paste
- 1 pound small shrimp, peeled with the tails off
- 15 ounces baby corn, 1 can, drained
- 13.5 ounce coconut milk, 1 can
- ½ cup chicken broth
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon(s) fish sauce
- ½ teaspoon(s) kosher salt
- Heat the oil in a large skillet over medium heat. Then add the red bell pepper, onion and jalapeno, and cook for about 5 minutes or until the bell pepper becomes tender.2 tablespoons olive oil1 red bell pepper1 white onion½ jalapeño pepper
- Stir in the curry paste, garlic and ginger and cook for about one minute or until the garlic becomes fragrant.2 tablespoons red curry paste1 tablespoon garlic cloves2 teaspoon(s) ginger
- Add the shrimp and cook until they are pink and have started to curl up, about 3-5 minutes.1 pound small shrimp
- Add the baby corn, coconut milk, broth, lime juice, fish sauce and salt. Stir to combine then reduce the heat to low medium. Cover the pan, and let the curry simmer for 20-30 minutes or until it reaches your desired thickness.15 ounces baby corn13.5 ounce coconut milk½ cup chicken broth2 tablespoons lime juice1 teaspoon(s) fish sauce½ teaspoon(s) kosher salt
- Serve with sliced jalapeno, lime wedges and fresh cilantro leaves for garnish if desired.
- See post for storage options.