Forget jarred sauces… this sauce will have you licking your plates clean! Make this shrimp curry even more spectacular and serve it with our super soft buttery garlic Naan bread to mop up the sauce!
SHRIMP CURRY OR SHRIMP MASALA
Our shrimp curry recipe is inspired by our Tikka Masala. We came up with a shrimp version to combine our love of good seafood and aromatic curry to bring you the best shrimp curry recipe you’ve ever tried. This may not be an authentic Indian curry, but it does give you a satisfying hit of those classic Indian flavours and spices, similar to our much-loved butter chicken recipe, and will more than likely tick all of your curry loving boxes:
No marinating. Fragrant coconut milk adds even MORE flavour. Ready in less than 30 minutes. YES!
HOW LONG DOES SHRIMP TAKE TO COOK?
For this shrimp curry recipe, try to find jumbo-sized shrimp for meatier results — tails on or off are both fine to use. You only need to cook them for 1 minute each side to get crisp edges and fry off the spices. Then, they will only need about 1-2 minutes to finish cooking in the sauce.
WHAT IS THE SECRET TO A GOOD CURRY?
Ingredients! The right combination of spices and aromatics are essential to a good curry sauce. Garlic, ginger and onion start the flavours off in the right direction, while garam masala, ground cumin, tumeric and ground coriander give you the irresistible curry flavours we all know and love. Having said that, they can be replaced with a mild curry powder that may be hiding out at the back of your kitchen pantry, but the flavours may not be the same. I love being able to control the flavours of spices to get them absolutely perfect for the shrimp curry sauce. The best shrimp curry sauce uses a combination of crushed tomatoes (or Passata) and coconut milk or cream. You can substitute with heavy cream, thickened cream or evaporated milk if you don’t have coconut!
HOW DO YOU MAKE CURRY SAUCE FROM SCRATCH?
Fry your spice coated shrimp first to leave some of those spices in the pan as a base for your shrimp curry sauce. Scrape up any browned bits left over from the shrimp on the bottom of the pan with a butter/oil combination. Browned bits = flavour! Sauté your onion, garlic and ginger, then add in your spices to cook them off until fragrant. Add crushed tomatoes (or Passata), coconut milk or cream and seasonings. Simmer until slightly thickened for about 4 minutes, then stir in shrimp and cook to warm through. Take off the heat immediately and garnish your shrimp curry with fresh chopped cilantro!
CAN YOU PUT COOKED PRAWNS IN A CURRY?
Absolutely! You can skip the whole process of frying raw shrimp first and just add cooked shrimp right at the end. Take the sauce off the heat first before adding them in to not risk over-cooking them. Let them sit in the sauce for a couple of minutes to warm through.
WHAT TO SERVE WITH SHRIMP CURRY
Serve shrimp curry with fresh, hot plain rice or garlic butter rice and homemade naan bread.
HOW TO THICKEN CURRY SAUCE
You don’t need to thicken the curry sauce in this recipe as the combination of coconut milk/cream with tomato puree thickens it for you. For a thicker curry, however, you can either add in a couple tablespoons of tomato paste or a cornstarch slurry. Simply dissolve two teaspoons of cornstarch into one tablespoon of cold water. Stir the slurry into the sauce and let it simmer until the sauce thickens. It won’t take very long at all.
MORE CREAMY SHRIMP RECIPES
Shrimp in a Piccata Cream Sauce Creamy Sun Dried Tomato Tuscan Shrimp Shrimp Alfredo with Bacon Creamy Pesto Shrimp Alfredo … Read More
